--- Ingredients ---

Pesto 

• 1 cup (25g) arugula leaves
• 1½ cups (36g) firmly packed fresh basil leaves
• ⅓ cup (42g) walnuts, roasted
• 1 teaspoon (5ml) finely grated lemon rind
• 1 tablespoon (15ml) lemon juice
• ⅓ cup (33g) finely grated parmesan
• ¼ cup (80ml) extra virgin olive oil

 Pasta

• 300g (13.7 oz) quinoa pasta or gluten free pasta *
• ½ tablespoon (9g) salt
• 4 cups (284g) broccoli heads only
• ½ cup (50g) parmesan cheese
• ½ cup (60g) walnuts, roasted, chopped coarsely

* for a grain free option choose quinoa pasta

--- Instructions ---

Step 1 - Roasting the nuts 

1. Heat a small, non-stick frying pan over medium heat.
2. Add the nuts.
3. Roast, stirring for 3-4 minutes or until golden.

Step 2 - Making the pesto

1. Pulse the arugula, basil, nuts, lemon rind, cheese and 1 tablespoon of the olive oil in a food processor until chopped.
2. Add the remaining olive oil and mix.
3. Season the pesto with salt and pepper.

Step 3 - Assembling the pasta

1. Cook the pasta according to packaging directions. (Cook pasta in 10 cups water and ½ tablespoon salt)
2. Add the broccoli in the last 2 minutes of cooking.
3. Drain well.
4. Mix the pasta with the pesto sauce and serve topped with parmesan cheese and nuts.