Broccoli Pesto Pasta Salad

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 12 oz short pasta (fusilli or rotini)
• 4 cups (about 1 large head) broccoli florets
• 2 cups packed fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1 cup baby spinach
• 1/3 cup toasted pine nuts
• 2 garlic cloves
• 1/2 cup grated Parmesan cheese
• 1/3 cup plus 1 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 cup frozen peas
• 8 oz, cut into 1-inch pieces asparagus
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp optional red pepper flakes

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until just al dente, usually 8 to 10 minutes, stirring occasionally so it does not stick.
2. 2While the pasta cooks, make the green pesto: in a food processor combine basil, parsley, baby spinach, pine nuts, garlic, Parmesan, lemon zest, salt, and black pepper. Pulse until finely chopped.
3. 3With the processor running, stream in olive oil and the lemon juice until the pesto is smooth and vibrant green, scraping down the sides once. Taste and adjust seasoning; set aside.
4. 4During the last 3 minutes of pasta cooking, add the broccoli florets and asparagus pieces directly to the boiling water so they blanch until bright green and tender-crisp.
5. 5In the final 30 seconds, stir in the frozen peas. Immediately drain the pasta and vegetables in a colander and rinse briefly under cool water to stop the cooking and cool the salad for lunch service.
6. 6Transfer the drained pasta and greens to a large mixing bowl. Drizzle with the remaining olive oil and toss so nothing sticks together.
7. 7Add the broccoli pesto to the bowl and fold thoroughly with a spatula until every piece of pasta and vegetable is coated in the bright green sauce.
8. 8If the salad seems tight, loosen with a splash of cold water or an extra teaspoon of lemon juice. Sprinkle with red pepper flakes if you like a little heat.
9. 9Taste and finish with an extra pinch of salt or Parmesan as needed. Chill for at least 15 minutes so flavors meld, or serve at cool room temperature.
10. 10Pack into containers for make-ahead lunches; the salad keeps well refrigerated up to 3 days and tastes even better the next day as the pesto soaks in.