Broccolini Almond Pesto Whole-Wheat Pasta

Light, fiber-rich whole-wheat pasta tossed in a bright almond-broccolini pesto for steady energy.

Ingredients

  • 140 g Whole-wheat pasta (spaghetti or short)
  • 250 g Broccolini, ends trimmed
  • 30 g Raw almonds (lightly toasted optional)
  • 1 small Garlic clove
  • 1 Lemon (zest + 1–2 tsp juice)
  • 20 g Parmesan, finely grated (plus a bit to serve)
  • 1 tbsp Extra-virgin olive oil
  • Salt and Black pepper
  • Pinch Chili flakes (optional)
  • Optional: 2 tbsp 2% Greek yogurt for extra creaminess/protein

Instructions

  1. Bring a large pot of salted water to a boil. Toast almonds in a dry pan over medium heat for 3–4 minutes until fragrant (optional).
  2. Blanch broccolini: add to the boiling water for 2 minutes until crisp-tender. Lift out, drain well, and roughly chop. Keep the water boiling for the pasta.
  3. Cook pasta in the same pot until al dente. Reserve 1 cup pasta cooking water and drain.
  4. Make the pesto: in a food processor, pulse almonds, garlic, lemon zest, half of the chopped broccolini, Parmesan, 1 tbsp lemon juice, a pinch of salt, and a few grinds of pepper. With the motor running, stream in olive oil, then add 1/3–1/2 cup hot pasta water until creamy and spoonable. Adjust lemon/salt to taste.
  5. Toss: return pasta to the pot with the remaining broccolini, add pesto, and toss over low heat, loosening with splashes of pasta water until glossy. If using Greek yogurt, remove from heat and fold it in off the stove.
  6. Finish with chili flakes (optional), extra pepper, and a little Parmesan.

Notes

  • Keep it light: al dente whole-wheat pasta, modest oil, and broccolini in the pesto adds fiber so you need less fat.
  • Dairy-free: skip Parmesan and yogurt; add 1–2 tbsp nutritional yeast.
  • Herb swap: parsley works if you’re out of basil.

Calories estimate

  • About 470–500 kcal per serving (serves 2)