Description
Broccoli pesto pasta offers a vibrant and delicious twist on classic pesto. Combining tender blanched broccoli with fresh basil, garlic, Parmesan, lemon, and olive oil, this creamy green sauce is blended to perfection and tossed with pasta for a quick and satisfying vegetarian dinner that’s bright, fresh, and wholesome.
Ingredients
Pasta and Broccoli
- 12 ounces pasta, such as penne or spaghetti
- 4 cups broccoli florets
Pesto Sauce
- 2 cups fresh basil leaves
- 2 cloves garlic
- ½ cup grated Parmesan cheese
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup toasted pine nuts or walnuts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup reserved pasta water
For Serving
- Extra Parmesan, for serving
Instructions
- Blanch the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes until they turn bright green and become tender-crisp. Use a slotted spoon to remove the broccoli and set aside, keeping the water boiling.
- Cook the Pasta: In the same boiling water, cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly.
- Prepare the Pesto Sauce: In a food processor, combine the blanched broccoli, fresh basil leaves, garlic cloves, grated Parmesan, olive oil, fresh lemon juice, lemon zest, toasted pine nuts or walnuts, salt, and black pepper. Blend the mixture until smooth and creamy, scraping down the sides of the processor as needed. Add a splash of reserved pasta water if the sauce is too thick.
- Toss Pasta with Pesto: Place the cooked pasta in a large bowl or skillet. Pour the broccoli pesto over the pasta and toss thoroughly to coat evenly. Adjust the consistency by adding more reserved pasta water a little at a time until the sauce reaches your desired texture.
- Serve: Serve the broccoli pesto pasta warm, garnished with extra Parmesan cheese and toasted nuts for added flavor and texture.
Notes
- Blanching the broccoli before blending keeps the pesto vibrantly green and eliminates any raw, harsh flavor.
- You can substitute walnuts, almonds, or sunflower seeds for pine nuts according to preference or availability.
- For added protein, consider adding grilled chicken or shrimp to the pasta.
- To make a vegan version, replace Parmesan cheese with nutritional yeast.
- Store leftover pesto separately in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Pasta, Vegetarian
- Method: Boiling, Blending
- Cuisine: Italian-Inspired, Mediterranean-Inspired
