Lemony Artichoke Pesto Pasta
1/2 box of pasta
1 head of broccoli, cut into florets
1 can artichoke hearts, chopped
2 tablespoons hearts of palm medallions, quartered
1 tablespoon Walnut Basil Pesto
juice of a whole lemon
1) Fill a large stock pot with water and place over high heat. Cook pasta in boiling water for 8-10 minutes and drain.
2) Fill a small pot with water and place over high heat. Boil broccoli florets in water for 5 minutes and drain.
3) Stir broccoli, pasta, artichoke hearts, hearts of palm, pesto and lemon juice to combine. Season with salt and pepper as needed.