Pack Lunch Like A Pro: Broccoli Pesto Pasta
We’ve partnered with our pals at Williams Sonoma to show you how to pack a healthy and delicious lunchbox like a pro.
Broccoli Pesto Pasta
For the pesto:
• 1 garlic clove
• 4 cups broccoli florets
• 2 cups basil leaves, lightly packed
• 1¼ cup extra virgin olive oil
• Squeeze lemon juice
• Kosher salt and black pepper, to taste
For the pasta:
• 1 lb. farfalle or short noodle of choice
1. Bring a large pot of salted water to a boil. Prepare an ice water bath. Drop broccoli florets into water. Cover and cook for 3 minutes, then use a slotted spoon to transfer directly to the ice bath. Reserve cooking water. Then strain broccoli from the ice bath and set aside.
2. Bring the water back to a boil, then drop in pasta and cook according to packaging instructions until al dente.
3. Meanwhile, to make the pesto, with a food processor running, drop in garlic clove through the feed tube until minced. Turn off the food processor and add broccoli, basil and parmesan. Process until finely chopped. With the processor running, drizzle in olive oil and continue to process until smooth, about 45 seconds. Add squeeze of fresh lemon juice and kosher salt and pepper to taste.
4. Transfer pesto to a large bowl. Add cooked pasta and 1/4 cup of the pasta water. Stir to coat and grate additional parmesan if desired.