Categories: Pasta
Ingredients
- 2 bunches broccolini
- 8 ounces whole-wheat spaghetti or capellini
- 1 cup packed fresh basil leaves
- ⅓ cup grated Parmesan cheese, plus more for serving
- Zest and juice of 1 lemon
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup extra-virgin olive oil
- 1 cup frozen shelled edamame, thawed
Directions
- 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.
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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.
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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.
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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.