Broccoli Pesto Fusilli with White Beans

This broccoli pesto recipe was on the bland side but healthy and very easy. It is also a kid friendly recipe - an easy way to get vegetables down. I added a little sriracha to my dish for an added kick (if you know me, I add sriracha to almost every dish) and enjoyed this quick, relatively no-cook pasta meal.
Ingredients:
1 head of broccoli, cut into small florets
1/2 cup pine nuts
1/4 cup good olive oil
1 15.5 oz can of white beans
1/4 cup nutritional yeast
1 teaspoon salt
2 garlic cloves
1 tablespoon lemon juice
10 ounces whole wheat fusilli

Directions:
Bring a large pot of salted water to a boil.  Cook broccoli until just tender and bright green, about 4 minutes. With a slotted spoon, transfer majority of broccoli to a food processor. Reserve a few small florets in a bowl. Return water to a boil and cook the pasta according to the package instructions. When draining the pasta reserve 1 cup of pasta water.

Add oil, nutritional yeast, lemon juice, garlic, pine nuts, and 1/4 cup of white beans to the food processor with the broccoli. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to the pot with the drained pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in remainder of the beans and reserved broccoli and heat over medium until warmed through.

Season with salt and pepper.