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Broccoli Pesto Pasta with Lemon Sage Walnuts

5 from 3 votes
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Ingredients
  

  • 8 oz. of pasta

Broccoli Pesto

  • ¼ cup cashews soak in boiling water for at least 15 minutes
  • 1 head of broccoli, cut and steamed
  • 1 cup spinach
  • 2 garlic cloves
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp red chili flakes

Lemon Sage Walnuts

  • ½ tbsp olive oil
  • ⅓ cup walnuts
  • 1 tbsp lemon zest
  • ½ tsp minced garlic
  • ½ tsp dried sage

Instructions
 

  • Steam broccoli and soak cashews in boiling water for at least 15 minutes.
  • Cook pasta in salted water according to package instructions and reserve 1/2 cup of pasta water to blend with the pesto later.
  • Process all ingredients for the pesto in a small processor. Set aside ~ 1/3 cup of pesto and blend the rest with the 1/2 cup of reserved pasta water.
  • For the walnuts, add olive oil to a small pan and saute crushed walnuts for a few min. Then add lemon zest and minced garlic. When the walnuts are almost perfectly toasted, sprinkle in 1/2 tsp dried sage a minute before taking the pan off of the heat. 
  • Pour the sauce over the pasta, combine well, and top with those walnuts!