Broccoli-walnut pesto pasta is so delightfully lush.
| April 10, 2025 
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 | | Genevieve Ko's broccoli-walnut pesto pasta. David Malosh for The New York Times. Food Stylist: Simon Andrews. |
A broccoli pasta that doesn't feel like a broccoli pastaI have a group chat going with some friends that's usually focused on knitting, but the topic often turns to recipes. (Which makes sense: What is cooking but arts and crafts with food?) This broccoli-walnut pesto pasta by Genevieve Ko entered the chat to much fanfare, and rightfully so. It's fast, a cinch to make and surprisingly complex in flavor: The mix of softly bitter walnuts, refreshing mint and punchy lemon and garlic really sings. Mostly, we love how this recipe turns that everyday crucifer into a luscious, I-can't-believe-it's-broccoli sauce. I should note, too, that a member of this chat is a principal dancer with the Pacific Northwest Ballet in Seattle. So if you're wondering if this pasta good enough for an elite professional athlete, the answer is yes. Featured Recipe View Recipe → Today's specials:- Christian Reynoso's creamy coconut-lime rice with peanuts is another recipe that my ballerina bud has on repeat. I don't think she's the only one — check out those five stars and nearly 2,000 ratings.
- The impressively large chicken legs in my fridge are destined to become sheet-pan gochujang chicken with roasted vegetables. Yewande Komolafe's recipe checks all the boxes: spicy, sweet, salty, easy, versatile.
- Fun fact: If you put Jocelyn Delk Adams's sweet potato cornbread in the oven right as you start Melissa Clark's fast vegetarian skillet chili, both should be done around the same time.
- I know we still have Friday to finagle, but I'm already daydreaming about what my weekend cooking project will be. Mark Bittman's gravlax is a strong contender, a tiny bit of Saturday prep for gorgeous sheets of Sunday salmon.
- And this malva pudding, a recipe by Eric Adjepong, adapted by Genevieve, is an absolute yes. I can't resist any sort of soaked cake, so I must make this tender, apricot-flavored cake, drenched as it is with buttery sweetened cream.
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