It’s worth seeking out Parmigiano-Reggiano to make the pesto. Its superior flavor elevates the final dish, but Parmesan works just as well.
- 2 bunches broccolini
- 8 ounces whole-wheat spaghetti
- 1 cup packed fresh basil leaves
- 1/3 cup grated Parmigiano-Reggiano cheese, plus more for serving
- Zest and juice of 1 lemon
- 1 small clove garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/4 cup EVOO
- 1 cup frozen shelled edamame, thawed
- Put a large saucepan of water on to boil. Separate broccolini florets and stems. Cook the stems in boiling water for 1 minute. Using a slotted spoon, transfer to a food processor.
- Cook pasta in the boiling water according to package directions. Add the florets during the last minute of cooking. Drain the pasta and florets and return to the pot.
- Meanwhile, add basil, Parmigiano-Reggiano, lemon zest and juice, garlic, salt and pepper to the food processor. Pulse, scraping down the sides a few times, until mostly pureed. Drizzle in oil and puree until smooth.
- Add the pesto and edamame to the pasta mixture and gently toss to combine. Place over medium heat and gently stir until hot, 1 to 2 minutes. Serve with more Parmesan, if desired. Serves 4 (serving size: 2 cups each).