Broccoli-Walnut Pesto Pasta

Broccoli-Walnut Pesto Pasta

Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that’s light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.

Makes: 4 to 6 servings

Total time: 25 minutes

Kosher salt

4 cups broccoli florets (10 ounces from 2 crowns)

1 pound cut pasta, such as medium shells

1 large garlic clove, smashed

2 packed cups fresh mint leaves (about 2 ounces from one small bunch)

Black pepper

1/2 cup extra-virgin olive oil, plus more for serving

1 lemon, zested and juiced

Parmigiano-Reggiano, for serving

1/2 cup walnuts, chopped

1. Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.

2. Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve 1/2 cup pasta cooking water.

3. Meanwhile, add garlic to broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.

4. Drain pasta well and transfer to a large bowl. Stir in pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.

5. Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.

Note: The pasta with the pesto will keep in the refrigerator for up to 3 days. Garnish with the lemon zest, cheese, walnuts, pepper and oil right before serving. Note that the pesto will oxidize after a day and darken into a khaki green. If you want to keep the walnuts extra crunchy, you can keep them separate and sprinkle them on right before eating.

— Recipe by Genevieve Ko

Sheet-Pan

Roasted Salmon With Pea Pesto

Peas, one of the highlights of spring produce, make for a delightfully sweet and bright pesto. Lemon juice, garlic, basil and almonds join the peas as they are blitzed with olive oil, creating a creamy pesto paste. Fresh peas can be used, but frozen peas work especially well, so use what’s left in that bag in the back of your freezer. Feel free to swap the almonds for a different nut or the basil for different herbs, and add grated Parmesan if you like. Pea pesto is particularly delicious drizzled on this simple, easy meal of roasted salmon and potatoes, which cooks in the oven while you make the pesto. .

Makes: 4 servings

Total time: 35 minutes

1 1/2 pounds fingerling or baby potatoes, sliced in half lengthwise

1 cup olive oil

Salt and pepper

4 (6-ounce) skin-on salmon fillets

1/2 cup fresh or frozen green peas

1/3 cup roasted almonds

4 garlic cloves

1 cup packed fresh basil leaves

1/2 cup lemon juice (from 2 to 3 lemons)

1. Heat oven to 450 degrees. Line a large sheet pan with parchment paper. Add potatoes and 1/4 cup of the oil. Toss to coat, then season generously with salt and pepper. Arrange potatoes cut-sides down, leaving room for the salmon. Roast potatoes for 20 minutes, until almost cooked through.

2. Meanwhile, pat salmon fillets dry and season with salt. Set aside.

3. While the potatoes roast, prepare the pea pesto: Bring 2 cups of water to a boil in a small pot. Boil peas for 5 minutes, then strain and immediately rinse with cold water to cool; drain well.

4. In a food processor, pulse almonds until coarsely chopped, scraping the sides of the food processor as you go. Add garlic and 1/2 cup olive oil, continuing to pulse until garlic is finely chopped. Add drained peas, basil and lemon juice and pulse until a smooth paste forms. Pour the pesto into a bowl. Stir in remaining 1/4 cup olive oil and salt to taste.

5. Add the salmon to the sheet pan skin-side down. Check potatoes and flip any over that are plenty browned. Continue roasting until salmon is opaque and cooked through, about 8 minutes. Serve immediately with the pea pesto drizzled on top of the salmon and potatoes.

— Recipe by Dan Pelosi