corkscrew pasta with green pesto

Our broccoli pesto gets great flavor and depth from roasting first (look for those brown, caramelized bits) and fresh herbs.

By: Anna Decker / 01/20/2016

We kept a few pieces whole for texture, while the rest is creamy enough to coat the pasta. This dish is full of goodness: antioxidant nutrients from parsley; pumpkin seeds for protein and that extra crunch we all love. Cook, relax and enjoy!

What you'll need: 1lb broccoli crown 2 garlic cloves 1 oz Parmesan ½ oz fresh parsley sprigs ½ oz fresh basil sprigs ½ cup pumpkin seeds 14 oz can cannellini beans 10 oz cavatappi

What you need: coarse salt olive oil freshly ground black pepper

Equipment: 2 rimmed baking sheets grater or microplane large pot colander blender, food processor or immersion blender

Recipe steps: 1. Prep ingredients Preheat oven to 375°F. Bring a large pot of salted water to a boil. Finely chop broccoli florets. Peel and finely chop garlic. Grate Parmesan. Pick leaves from parsley and basil sprigs.

  1. Roast broccoli & seeds Spread broccoli on a rimmed baking sheet, toss with 2 tablespoons oil, pepper and ½ teaspoon salt. Add pumpkin seeds to another sheet. Roast seeds until toasted and fragrant, about 10 minutes. Continue roasting broccoli until a bit browned, about 10 more minutes.

    1. Cook pasta Drain and rinse cannellini beans. Cook cavatappi, adding beans in final minute of cooking, until al dente, about 8 minutes. Drain reserving 1½ cups pasta water.

    2. Make pesto Place pumpkin seeds (reserving some for garnish) in a blender or food processor (or place in a bowl if using an immersion blender). Add garlic, herbs, half the roasted broccoli, half the cheese, 1 teaspoon salt, ¼ cup oil and ½ cup pasta water. Purée until fairly smooth.

    3. Combine pasta Combine pasta, beans, remaining broccoli and pesto.

    4. Finish Add enough remaining pasta water to loosen sauce. Drizzle with oil and serve with remaining cheese and pumpkin seeds. Enjoy!

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