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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2016




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 18.9g 38% DV; carbohydrates 57.5g 19% DV; exchange other carbs 4; dietary fiber 10.7g 43% DV; sugars 6.1g; fat 18.8g 29% DV; saturated fat 3.4g 17% DV; cholesterol 5.7mg 2% DV; vitamin a iu 2782.7IU 56% DV; vitamin c 117.3mg 196% DV; folate 163.9mcg 41% DV; calcium 209.5mg 21% DV; iron 4.3mg 24% DV; magnesium 116.9mg 42% DV; potassium 720.3mg 20% DV; sodium 452mg 18% DV; thiamin 0.4mg 37% DV.

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
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
I made this as is for supper with 3 other friends...they all loved it. Read More
Rating: 5 stars
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
Rating: 3 stars
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