This recipe was originally inspired by a friend, Sarah, who suggested that I give broccoli pesto a whirl. I’m so glad that she did (thank you!!), because this is really delicious! Granted, the pasta isn’t the healthiest, but you can feel a little better about your dinner when eating this super healthy sauce. The Greek yogurt makes it creamy, and adds a nice tang, as does the lemon juice.
- 4-5 cups broccoli florets
- 1 lb pasta (I prefer short pasta and used elbows)
- 2 cloves garlic, chopped
- 1/2 cup parmesan cheese
- juice of 1 lemon
- handful of fresh basil leaves
- 1/2 cup Greek yogurt, plain
- salt and pepper, to taste
- 1 cup pasta water, reserved
Put a large pot of water on to boil. While the water is coming up to temperature, chop your broccoli into florets. Boil it for 3-4 minutes. Remove the broccoli from the pot with a slotted spoon and put it in a food processor or blender.
In the same pot of water, cook the pasta according to the directions on the package. Just prior to draining the pasta, reserve 1 cup of water. Drain the pasta and return it to the pot.
While the pasta is cooking, add the garlic, parmesan cheese, lemon juice, and basil to the food processor. Pulse until everything is relatively smooth. Add the Greek yogurt and process/blend until the pesto is creamy and smooth. Taste, and add salt and pepper as needed.
Pour over the hot pasta and stir until pasta is well coated. Eat immediately.