Basil Broccoli and Spinach Pesto Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option that adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds are more affordable and still provide a nice texture.

Toast some pine nuts in a Le Creuset cast iron skillet.

Add chopped garlic and chili flakes to the skillet and toast them together.

Transfer the toasted mixture to a bowl and add lemon zest, salt, and fresh cracked pepper; stir and set aside.

Salt some water and boil it in a Le Creuset French oven.

Add broccoli and spinach to the boiling water to blanch them, then transfer to an ice bath.

Chop the blanched broccoli and spinach and set aside.

Add spaghetti to the boiling water.

For the pesto, use a mortar and pestle to add garlic and salt, crushing into a paste.

Add basil to the mortar and crush more until combined.

Add toasted pine nuts and crush them into the mixture.

Add parmesan cheese and grind until smooth.

Reserve some pasta water for the pesto.

Drain the spaghetti and add the pesto to the broccoli, along with olive oil, lemon, and reserved pasta water; toss with the noodles.

Serve the pasta in a Le Creuset pasta bowl, topped with toasted pine nuts, parmesan, and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens