Whole-Wheat Spaghetti with Herb-Almond Pesto and Broccoli

 

A snappy almond-and-herb pesto is a fresh departure from the classic pinenut- and-basil version. For an even more nutritious variation, add three tablespoons ground flaxseed to the pesto.

 

Ingredients :

 

• 12 ounces whole-wheat spaghetti
• 1¼ ounces whole blanched almonds, toasted
• 2 tablespoons finely grated lemon zest, plus ¼ cup fresh lemon juice (from about 3 lemons)
• 1 garlic clove
• 1 cup packed fresh flat-leaf parsley
• ½ cup packed fresh mint leaves
• ¼ cup packed fresh tarragon leaves
• Coarse salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 2 heads (2¼ pounds) broccoli, cut into small florets (about 6 cups)
• 3 tablespoons part-skim ricotta cheese
• Lemon wedges, for serving

 

Method :

 

1. Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup cooking liquid; drain pasta.
2. Pulse almonds in a food processor until finely ground. Add 1 tablespoon lemon zest along with the lemon juice, garlic, herbs, and ½ teaspoon salt; process until finely chopped. With machine running, gradually add 2 tablespoons oil and the reserved cooking water; process until pesto is smooth. The pesto will keep for 1 week in the refrigerator or up to 1 month in the freezer; store in an airtight container, covered with a thin layer of olive oil. To serve, bring the pesto to room temperature (never heat it), pour off extra oil from top, and stir in a little water, if necessary, to achieve the proper consistency.
3. Heat a large sauté pan over medium-high. Add remaining 1 tablespoon oil. When hot, add broccoli and 1½ teaspoons salt; season with pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat.
4. Divide pasta among six bowls. Dollop with ricotta, and sprinkle with remaining 1 tablespoon zest, dividing evenly. Squeeze lemon wedges over tops, and serve immediately.

 

per serving: 345 calories; 1 g saturated fat; 7 g unsaturated fat; 3 mg cholesterol; 56 g carbohydrates; 16 g protein; 448 mg sodium; 14 g fiber