Only have half an hour to whip up dinner and eat it? No problem. This lemon pesto pasta only takes 15 minutes to prepare, so you'll be able to prepare the pasta, enjoy a filling meal, and load the dishwasher even if you're short on time.
Cook the spaghetti according to the package instructions. Drain but save 1 cup of the water.
Meanwhile, cook the peas and broccoli in boiling water for 2-3 minutes. Drain the vegetables, then place half of the broccoli into a food processor along with the spinach, basil, and pine nuts. Process until mixed in a thick paste.
Stir in the olive oil, cheese, crushed garlic, lemon juice, and lemon zest, and season with salt and pepper.
Transfer the spaghetti back to the pan, mix in the pesto and 1/2 cup pasta water. Mix well until the sauce loosens and fully coats the spaghetti. If the pesto is too thick, add more pasta water.
Season more before serving (if needed). Serve fresh topped with more grated parmesan and a few fresh basil leaves.
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