Broccoli Pasta with Almond-Lemon Pesto

Source: Sarah Henkin, CUESA's Market Chef.

Recipe Type: | Seasons:

This recipe was demonstrated at the FOOD WISE BOOTH on March 24, 2009.


1 cup almonds, toasted
2-3 cloves garlic
Zest from 2-3 lemons
¼ cup parsley leaves
1 cup (less than a quarter pound) arugula
¾ -1 cup extra virgin olive oil
Salt and freshly cracked pepper, to taste
½ pound broccoli rabe
½ pound broccoli de ciccio
1 pound pasta



For the Lemon-Pesto Sauce

  1. Pulse ¾ cup of the almonds, garlic, lemon zest, parsley and arugula in a food processor until well combined.

  2. Slowly drizzle in olive oil while pulsing until sauce is desired consistency. Add salt and pepper to taste. Set aside.
  3. Chop the remaining almonds and reserve for garnish.

For the Pasta

  1. Bring a large pot of well salted water to boil.

  2. Blanch broccoli raab until leaves turn bright green (about one minute) and drain.
  3. Blanch broccoli de ciccio until tender and remove from water.
  4. Chop broccoli into bite size pieces and set aside.
  5. Bring water back to a boil and add pasta. Cook until done. Reserve about ¼ cup of pasta water before draining pasta.
  6. In a large serving bowl mix together broccoli, pasta, and pesto. Add the pasta water if pesto is too thick and mix well.
  7. Taste and adjust seasoning for salt and pepper.  Top with reserved almonds and serve.


Farmers Market Ingredients