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How To Make Spaghetti With Broccoli Pistachio Pesto

Nothing like a plate full of green to break you out of a pasta rut. Check out more easy spaghetti dinners here.

Graphic by Chris Ritter / Photos by Macey Foronda

Spaghetti with Broccoli Pistachio Pesto

Serves 4

Recipe by Rebekah Peppler

INGREDIENTS

1 lb spaghetti

4 cups raw broccoli florets

2 tablespoons olive oil

3/4 cup grated parmesan, divided

3/4 cup raw, shelled pistachios, divided

zest and juice of 1 lemon

kosher salt and freshly ground pepper, to taste

PREPARATION

Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

In a large sauté pan with a lid, add enough water to come 1/2-inch up the side. Bring the water to a boil, then reduce to a simmer. Add broccoli florets, cover the pan and steam until al dente (about 4 minutes), then drain.

Set aside half of the cooked broccoli in a large mixing bowl, and transfer the other half to a blender along with olive oil, 1/2 cup parmesan, 1/2 cup pistachios, and the zest and juice of 1 lemon. Season with salt and pepper, and blend until a smooth sauce forms, adding up to 1/2 cup of water if the mixture is too thick to blend.

To the large mixing bowl with the cooked broccoli florets, add cooked spaghetti and broccoli pesto. Toss everything together until the spaghetti is coated.

To serve, top with the remaining 1/4 cup parmesan and 1/4 cup pistachios.

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For this recipe, you'll need a large sauté pan with a lid and a large pot to cook the pasta.

A sauté pan is different than your average skillet because it has tall, straight sides. You can get one here. Any stock pot that's at least 8 quarts will work, but a 12-quart pot is your best bet. Get a simple one here.

More spaghetti dinners here:

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