Name: Broccoli Pesto Pasta Salad
Ingredients: 8 oz pasta (such as fusilli or penne); 2 cups broccoli florets; ½ cup cherry tomatoes, halved; ¼ cup red onion, thinly sliced; ¼ cup pine nuts or walnuts; 1/4 cup nutritional yeast; 2 cups fresh basil leaves; 2 cloves garlic; ¼ cup olive oil; 2 tbsp lemon juice; Salt and pepper to taste

Description

This recipe, “Broccoli Pesto Pasta Salad,” is a fresh, flavorful, and vibrant dish that combines the heartiness of pasta with the brightness of pesto and the goodness of fresh vegetables

Ingredients

Scale

8 oz pasta (such as fusilli or penne)
2 cups broccoli florets
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup pine nuts or walnuts
1/4 cup nutritional yeast
2 cups fresh basil leaves
2 cloves garlic
¼ cup olive oil
2 tbsp lemon juice
Salt and pepper to taste

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Blanch Broccoli: In the last 2-3 minutes of the pasta cooking time, add the broccoli florets to the boiling water with the pasta.
Drain and Rinse: Drain the pasta and broccoli together and rinse under cold water to stop the cooking process. This helps to preserve the bright green color of the broccoli and prevents the pasta from overcooking. Set aside.
Make Pesto: In a food processor, combine the fresh basil leaves, garlic, pine nuts or walnuts, nutritional yeast, lemon juice, salt, and pepper. Pulse until finely chopped.
Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust the seasoning with more salt and pepper if needed.
Combine Ingredients: In a large bowl, combine the cooked pasta, blanched broccoli, halved cherry tomatoes, and thinly sliced red onion.
Add Pesto and Toss: Add the pesto to the bowl and toss well to coat all the ingredients evenly.
Serve or Chill: Serve the Broccoli Pesto Pasta Salad immediately, or refrigerate for at least an hour to allow the flavors to meld. Optionally, garnish with extra pine nuts or a sprinkle of nutritional yeast before serving.