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Gemelli with Broccoli Pesto

Gemelli with Broccoli Pesto
Gemelli with Broccoli Pesto
  • 1 box Banza Gemelli
  • 1 head of broccoli (about 8 oz.)
  • Kosher salt
  • ½ cup grated Parmesan
  • ½ cup (packed) fresh basil leaves
  • ½ cup raw almonds
  • 3 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • Freshly ground black pepper
  1. Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then 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.
  2. Add pasta to same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to pot.
  3. While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, almonds, basil, oil, and lemon juice. 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. Toss in reserved broccoli florets and season with salt and pepper.

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