Fettucini with Broccoli Pesto

Broccoli pesto swaps the usual basil for raw broccoli florets blended with walnuts, Parmesan, olive oil, and garlic in a food processor. The result is a thick, earthy green paste with a slightly nuttier, more vegetal flavor than traditional basil pesto.

The pesto gets tossed with fettuccine that’s been coated in a quick cream sauce. Garlic sauteed in butter, a squeeze of lemon juice, and cream heated for just 20 seconds create a silky base that the pesto clings to. The lemon juice is a small but critical addition. It brightens the rich cream and cuts through the heaviness of the oil-and-cheese pesto.

Add the broccoli pesto to taste rather than dumping it all in at once. The flavor is more assertive than basil pesto, and you may want less than you think. You can always add more, but you can’t take it back.

A pinch of fresh parsley tossed with the pasta at the end adds a pop of bright green color and a light herbal note.

Kitchen Tips

• Use only the broccoli florets, not the stems. Stems add a fibrous texture that doesn’t blend smooth.
• Process the pesto until it’s as smooth or chunky as you prefer. Some people like it coarse with visible walnut pieces.
• Don’t overcook the cream sauce. Twenty seconds is enough. Longer and it reduces too much and gets thick and pasty.
• Reserve a cup of pasta cooking water. A splash loosens the sauce if it tightens up when tossed with the fettuccine.

Variations

• Toast the walnuts before blending for a deeper, more roasted flavor in the pesto.
• Use pine nuts instead of walnuts for a more traditional pesto texture and milder nut flavor.
• Add a handful of fresh basil to the food processor along with the broccoli for a hybrid pesto.