Broccoli Pesto Pasta

1 medium head of broccoli (about 3 cups), cut into very small florets
1/2 cup walnuts, toasted
1/3 cup Parmesan, freshly grated
1 clove of garlic
juice of 1/2 a lemon
1/4 teaspoon + fine grain sea salt
1/3 cup extra-virgin olive oil
1/2 pound (8 ounces) dried whole wheat pasta (bite-sized - fusilli, penne, etc)
1 can Romano Beans
3 handfuls of spinach or chard, well chopped
handful of oily black olives, pitted
handful of sun dried tomatoes

Bring two pots of water to a boil, one large, one medium. In the medium pot you'll cook the broccoli, the large can be used for the pasta.

To cook the broccoli, salt the boiling water and add the broccoli. Cook for just twelve seconds. Drain immediately and run cold water over the broccoli to stop the cooking. Reserve a few of the small broccoli trees and puree the rest in a food processor along with the walnuts, Parmesan, garlic, lemon juice and salt. Drizzle in the olive oil while still blending. Taste, adjust with more salt or lemon juice if needed and set aside.

To cook the pasta, salt the boiling water generously and add the pasta. Boil until just barely tender. Drain, transfer the hot pasta to a large bowl and stir in the spinach, it should wilt. The add the beans. Gently stir in about half of the pesto. Taste, add more pesto to your liking. Served topped with olives,sun dried tomatoes and the reserved broccoli florets, and a dusting of Parmesan cheese.

Makes about 6 side servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CATCH23.