Ingredients
Scale
- 8 ounces whole-wheat fusilli (about 3 cups)
- 1 cup small broccoli florets
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup quartered cherry tomatoes
Instructions
- Bring a large saucepan of water to a boil.
- Add fusilli and cook according to package directions.
- One minute before the pasta is done, stir in broccoli.
- Cook for 1 minute, then drain and rinse under cold running water to stop further cooking.
- Place basil, pine nuts, Parmesan, mayonnaise, oil, lemon juice, garlic, salt, and pepper in a mini food processor.
- Process until almost smooth.
- Transfer to a large bowl.
- Add the pasta and broccoli, along with tomatoes.
- Toss to coat.
Notes
- Toast pine nuts for extra flavor.
- Rinse pasta under cold water to prevent overcooking.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg