A snappy almond-and-herb pesto is a fresh departure from the classic pine-nut-and-basil version. For an even more nutritious variation, add three tablespoons ground flaxseed to the pesto.

　　

Ingredients

serves 6

　　12 ounces whole-wheat spaghetti

　　1 1/4 ounces whole blanched almonds, toasted (page 53)

　　2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice (from about 3 lemons)

　　1 garlic clove

　　1 cup packed fresh flat-leaf parsley

　　1/2 cup packed fresh mint leaves

　　1/4 cup packed fresh tarragon leaves

　　Coarse salt and freshly ground pepper

　　3 tablespoons extra-virgin olive oil

　　2 heads (2 1/4 pounds) broccoli, cut into small florets (about 6 cups)

　　3 tablespoons part-skim ricotta cheese

　　Lemon wedges, for serving

　　

Step 1

Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup cooking liquid; drain pasta.

　　

Step 2

Pulse almonds in a food processor until finely ground. Add 1 tablespoon lemon zest along with the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add 2 tablespoons oil and the reserved cooking water; process until pesto is smooth. The pesto will keep for 1 week in the refrigerator or up to 1 month in the freezer; store in an airtight container, covered with a thin layer of olive oil. To serve, bring the pesto to room temperature (never heat it), pour off extra oil from top, and stir in a little water, if necessary, to achieve the proper consistency.

　　

Step 3

Heat a large sauté pan over medium-high. Add remaining 1 tablespoon oil. When hot, add broccoli and 1 1/2 teaspoons salt; season with pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat.

　　

Step 4

Divide pasta among six bowls. Dollop with ricotta, and sprinkle with remaining 1 tablespoon zest, dividing evenly. Squeeze lemon wedges over tops, and serve immediately.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 345

　　

Step 7

Saturated Fat: 1g

　　

Step 8

Unsaturated Fat: 7g

　　

Step 9

Cholesterol: 3mg

　　

Step 10

Carbohydrates: 56g

　　

Step 11

Protein: 16g

　　

Step 12

Sodium: 448mg

　　

Step 13

Fiber: 14g

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