High Fructose Corn Syrup Free Walnut Pesto Whole Wheat Pasta with Sardines & Broccoli
Total time35 min
Prep time15 min
Cook time20 min
4.7(7)
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz whole wheat pasta (penne or fusilli)
- 1 tsp salt, plus more for pasta water
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- 2 cans (4.4 oz each) sardines in olive oil, drained
- ¼ cup reserved pasta water
For the walnut pesto
- 2 cups fresh basil leaves, loosely packed
- ½ cup raw walnuts
- 2 cloves garlic, peeled
- ⅓ cup extra virgin olive oil, plus more for finishing
- 2 tbsp lemon juice (from about 1 lemon)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil over high heat.
- 2
While the water heats, make the walnut pesto: combine the basil, raw walnuts, garlic, lemon juice, black pepper, and red pepper flakes (if using) in a food processor. Pulse 6–8 times until coarsely chopped. With the motor running, stream in the 1/3 cup olive oil until the pesto is smooth but still has some texture. Season with the 1 tsp salt and set aside.
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