This was a surprisingly delicious dish.  It was even better the next day for lunch.  I’m a big fan of broccoli, so I loved this twist on pesto that uses cooked broccoli instead of an herb.  The lemon kicks this up a notch, adding a fresh, subtly tart note.  I highly recommend this!

Broccoli Pesto Pasta

Serves 4-6

Adapted from Whole Living

• 2 cups cooked whole wheat pasta (I used rotini)
• 5 cups broccoli florets and thinly sliced stems
• 2 cloves garlic, pressed or minced
• 2/3 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 1/4 tsp kosher salt
• 1 lemon zested and juiced
• 1/4 cup extra-virgin olive oil
• 1/4 cup plain Greek yogurt

Steam or blanche the broccoli until bright green and just tender.  Shock the broccoli in a cold water bath to stop the cooking.  Drain well and set aside.

To make the pesto, combine 2 cups of the cooked broccoli, garlic, 1/2 cup pine nuts, Parmesan, 1/4 tsp salt, and lemon juice in the bowl of a food processor.  Pulse until well-mixed.  Add olive oil and Greek yogurt and pulse until smooth.

Toss cooked pasta, remaining broccoli, lemon zest and pesto in a large bowl, sprinkle remaining pine nuts on top.  Serve immediately or refrigerate until ready to eat.