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Gemelli with Broccoli Pesto

Gemelli with Broccoli Pesto
Ingredients
  • 1 box Banza Gemelli
  • 1 head of broccoli (about 8 oz.)
  • ½ cup grated Parmesan (or Pecorino)
  • ½ cup (packed) fresh basil leaves
  • ½ cup raw almonds (or walnuts, or pine nuts, or hazelnuts!)
  • 3 tablespoons olive oil
Method
    1. Separate broccoli stalks from florets. Chop florets, then trim the woody end of stalk, peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 1 minute more. Remove and set aside. 
    2. Add pasta to the same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to the pot.
    3. While the pasta is cooking, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, almonds, basil, and olive oil.  Season with salt and pepper, then process until smooth.
    4. Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Top with reserved broccoli florets and season with salt and pepper as needed. 

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