Broccolini stems are quickly softened in the pasta-boiling water before being whirled with basil and Parmigiano-Reggiano into a flavorful pesto sauce in this healthy vegetarian pasta recipe. It's worth seeking out Parmigiano-Reggiano to make the pesto-its superior flavor elevates the final dish. Edamame bumps up the protein to keep you feeling full and satisfied. Source: EatingWell Magazine, September/October 2016

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Ingredients

Directions

  • Put a large saucepan of water on to boil. Separate broccolini florets and stems. Cook the stems in the boiling water for 1 minute. Using a slotted spoon, transfer to a food processor.

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  • Cook pasta in the boiling water according to package directions. Add the florets during the last minute of cooking. Drain the pasta and florets and return to the pot.

  • Meanwhile, add basil, Parmesan, lemon zest and juice, garlic, salt and pepper to the food processor. Pulse, scraping down the sides a few times, until mostly pureed. Drizzle in oil and puree until smooth.

  • Add the pesto and edamame to the pasta mixture and gently toss to combine. Place over medium heat and gently stir until hot, 1 to 2 minutes. Serve with more Parmesan, if desired.

Nutrition Facts

454 calories; 18.8 g total fat; 6 mg cholesterol; 452 mg sodium. 57.5 g carbohydrates; 18.9 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/20/2019
Very Yummy!!!! The only reason it receives a 3 star is because of the Carbs sugars etc...On this site I expect lower numbers in most categories... Read More
Rating: 5 stars
01/05/2019
I made this as is for supper with 3 other friends...they all loved it. Read More
Rating: 5 stars
04/23/2017
Will definitely make this again... really flavorful. I think with so few ingredients you definitely need to use good quality Parmesan and olive oil. I used a rather large lemon as well so I would have a lot of zest and juice and a little less pasta than called for in the recipe to ensure I had enough pesto to coat all of the pasta. My family loved it! Read More
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Rating: 3 stars
01/25/2017
I had high hopes for this. Unfortunately I really missed all the good stuff I love in pesto. The flavor was a little flat. It actually tasted better cold the next day though. I don't think I'll make this again. Broccolini lovers might like this recipe though. Read More