Ingredients

• 12 oz (340 g) pasta
• 1 packed cup broccoli microgreens, plus extra to garnish
• 1 cup fresh basil leaves
• ⅓ cup grated Parmesan, plus more for serving
• ⅓ cup toasted walnuts or pine nuts
• 1 small garlic clove
• ⅓ cup olive oil
• 1 tbsp lemon juice
• ½ tsp salt, plus more for the pasta water
• ¼ tsp black pepper
• ½ cup reserved pasta water, as needed

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve ½ cup pasta water, then drain.
2. Add the broccoli microgreens, basil, Parmesan, nuts, garlic, lemon juice, salt, and pepper to a food processor. Pulse until finely chopped.
3. With the processor running, slowly pour in the olive oil and blend until the pesto is smooth but still slightly textured.
4. Toss the hot pasta with the pesto. Add pasta water a little at a time until the sauce coats the noodles.
5. Serve with extra Parmesan and fresh broccoli microgreens.