Broccolini Pasta with Walnut Pesto

This dish offers 2 big perks - a light and fresh dinner option, and minimal time in the kitchen. If you're craving a vibrant and nutritious twist on your classic pasta dish, look no further than broccolini pasta with walnut pesto. Broccolini, often mistaken for baby broccoli, is actually a hybrid of Chinese broccoli and broccoli. It has a milder, sweeter taste and a more delicate texture compared to traditional broccoli. Walnuts provide a hearty, earthy base that complements the slight bitterness of the broccolini. This pesto is a wonderful alternative if you’re looking to mix things up or if you have an allergy to pine nuts! Keep scrolling for the recipe, pairings, and first timer tips!

Eat While: Treating bug bites

Pairing: Pinot Grigio or a hoppy Pale Ale

Inspiration: Incorporating more veggies into the ol’ diet

First Timer Tips: Pesto pasta dishes are easy to under-season. Taste frequently as you are cooking and don’t be afraid of salt here!

Dedicated Time: 30 min

Components:

8 oz. cavatappi or other small tube pasta

Kosher salt

3/4 lb. broccolini (~1 large bunch), woody ends trimmed, cut into 2" pieces

1 1/2 oz. Parmesan, cut into 1" cubes; plus more finely grated for serving (optional)

1 garlic clove

4 oil-packed anchovies

3 cups basil leaves (~ 1 bunch)

1/4 c walnuts

1/4 c + 2 Tbsp cup extra-virgin olive oil

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using a slotted spoon, transfer pasta to a colander - you will be using the water for the next step.

Cook broccolini in same pot of boiling water until crisp-tender, about 2 minutes; drain in colander with pasta.

Meanwhile, pulse Parmesan and garlic clove in a food processor or blender until finely ground (~ 1 minute). Add anchovies, basil leaves, and walnuts. With the motor running, pour in olive oil in a slow, steady stream; process until pesto is mostly smooth with just a few flecks of green remaining (~1 minute). Season with salt.

Scrape pesto into a large bowl; add drained pasta and broccolini. Using slotted spoon or tongs, toss pasta vigorously, until well coated and glossy.

Transfer pasta to a platter and top with some finely grated Parmesan if desired.

*2 servings