Whole Wheat Pasta with Walnut Parsley Pesto

For the pesto:

4 cups fresh flat leaf parsley leaves (no stems)

5 teaspoons chopped garlic

1 ½ teaspoons lemon zest

1 cup walnuts, toasted

½ teaspoon salt

½ cup olive oil

For the pasta:

1 1b whole wheat rotini

1-pint cherry tomatoes, halved (multi-colored cherry tomatoes make a very colorful dish)

2 cups broccoli florets, cut into 2-inch pieces

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In a food processor, place the parsley, garlic, lemon zest, salt and walnuts. Grind until nuts are finely chopped.  Add the olive oil and blend again until well incorporated. Set aside.

Cook pasta in boiling water to package directions. Two minutes before the pasta is done, add the broccoli to the pasta and allow to cook with the pasta. Drain and return all to the pot.

Toss the pasta with the tomatoes and add the pesto, coating everything thoroughly.

Serve immediately.

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