Broccoli Pesto Pasta (Print Version)

# Ingredients:

01 - 6 cups broccoli florets.
02 - 1 pound orecchiette pasta.
03 - 2 cups fresh basil leaves.
04 - 1 cup parmesan cheese, shredded.
05 - ½ cup olive oil.
06 - 1 tablespoon lemon juice.
07 - 1 garlic clove.
08 - ½ cup toasted walnuts.
09 - Salt and pepper to taste.

# Instructions:

01 - Fill a big bowl with water and ice.
02 - Boil water with salt. Cook broccoli 3 minutes until tender. Move to ice water, cool, and drain.
03 - Use same pot to cook pasta. Save ½ cup water before draining.
04 - Blend 3 cups broccoli, basil, cheese, oil, lemon, garlic and some walnuts until roughly chopped.
05 - Mix pasta with pesto, remaining broccoli and saved water. Heat 2 minutes.
06 - Top with extra walnuts, cheese and pepper.

# Notes:

01 - Ice bath keeps broccoli bright green.
02 - Save pasta water to help sauce stick.
03 - Can use any short pasta shape.

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