Spaghetti with Broccoli Pistachio Pesto

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Pasta is a kitchen Superstar. Seriously. I don’t know a single person who doesn’t like pasta. It’s – besides chocolate – the best comfort food for super busy days.

Right now, I’m up to my neck in work for university. It’s all about strategies, innovations and math. Awesome, I know. And that’s exactly why I sometimes need a big bowl of pasta to calm me down and give me loads of energy for the next hours of studying. So, if you have a pack of Spaghetti and just 5 other ingredients on hand you’re ready to go and try this delicious recipe.

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Spaghetti with Broccoli Pistachio Pesto:

makes about 3-4 servings

  • 1 lb. (whole-wheat) spaghetti
  • 300g broccoli
  • 2-3 tbsp. olive oil
  • 75g grated parmesan
  • 60g shelled pistachios
  • zest and juice of 1 lemon
  • salt and pepper

Cook spaghetti according to package directions. In the meantime, steam broccoli florets for about 4 minutes in a sauté pan with simmering water, then drain.

Set aside half to the cooked broccoli in a mixing bowl. Put the other half in a blender along with olive oil, 50g parmesan, pistachios and lemon zest and juice. Blend until a smooth sauce forms, add a little water if it’s too thick to blend.

Add pesto and spaghetti to the bowl and toss everything together until the spaghetti is coated. Season to taste and serve with remaining parmesan.

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Are you hungry yet? I am, so I’ll have another bowl now and retreat to my personal pasta heaven!

 

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Happy cooking!

Kristin 

  

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