Penne with Broccoli Walnut Pesto
  1. Cook broccoli in large pot of boiling salted water until just tender, about 6 minutes. Using a slotted spoon, transfer broccoli to a colander and drain.
  2. Add pasta to the same pot of water and cook until tender but still firm to bite. Drain the pasta, reserving 3/4 cup of the cooking liquid.
  3. Return pasta to the pot. With food processor running, drop walnuts and garlic through the feed tube and chop finely. Scrape down the sides of the work bowl.
  4. Add the broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper, and process to a coarse puree.
  5. Pour the sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if sauce is too thick. Season with salt and pepper.
  6. Serve with Parmesan cheese.
Recipe Notes

Serves 4

Nutrition information per serving: Calories 570; Total Fat 24g; Saturated Fat 2.5g; Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 75g; Dietary Fiber 16g, and Protein 24g.