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Broccolini and Walnut Pesto Pasta
Anchovies add umami richness and broccolini brings freshness to this 30-minute weeknight meal.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●blender
- ●food processor
- ●bowl
📝 Preparation Steps
1
Cook 12 oz. cavatappi or other small tube pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using a slotted spoon, transfer pasta to a colander.
. cavatappi or other small tube pasta12 oz
2
Cook 1½ lb. broccolini (about 2 large bunches), woody ends trimmed, cut into 2" pieces, in same pot of boiling water until crisp-tender, about ⏱️ 2 minutes; drain in colander with pasta.
½ lb. broccolini (about 2 large bunches), woody ends trimmed, cut into 2" pieces1
3
Meanwhile, pulse 3 oz. Parmesan, cut into 1" cubes, and 2 garlic cloves in a food processor or blender until finely ground, about ⏱️ 1 minute. Add 8 oil-packed anchovies, 6 cups basil leaves (from about 3 bunches), and ½ cup raw walnuts and, with the motor running, pour in ¾ cup extra-virgin olive oil in a slow, steady stream; process until pesto is mostly smooth with just a few flecks of green remaining, about ⏱️ 1 minute. Season with salt.
. Parmesan, cut into 1" cubes; plus more finely grated for serving (optional)3 ozoil-packed anchovies8basil leaves (from about 3 bunches)6 cups
4
Scrape pesto into a large bowl; add drained pasta and broccolini. Using slotted spoon or tongs, toss pasta vigorously, until well coated and glossy.
5
Transfer pasta to a platter and top with some finely grated Parmesan if desired.
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