Broccoli Pesto Pasta Recipe
Broccoli Pesto Pasta Recipe is a fresh, creamy, and wholesome pasta dish made with a vibrant broccoli-based pesto instead of traditional basil. Creamy and light without heavy cream, making it both healthy and cost-friendly. Perfect for quick meals, this recipe combines simple ingredients to create a flavorful dish that is both comforting and nutritious.
Equipment
- Blender or food processor
- Large Pot
- Strainer
- Pan or skillet
- Knife and chopping board
Ingredients
For Broccoli Pesto
• 2 cups fresh broccoli florets
• 2–3 garlic cloves
• 1/4 cup nuts (cashews, almonds, or pine nuts)
• 1/3 cup olive oil
• 1/4 cup Parmesan cheese, grated (or vegan option)
• 1–2 tablespoons lemon juice
• Salt and black pepper to taste
For Pasta
• 200–250 grams of pasta (penne, spaghetti, or fusilli)
• Water for boiling
• 1 teaspoon salt
Instructions
1. Prepare the Broccoli: Wash and cut broccoli into florets, then blanch or steam until tender but still bright green.
2. Make the Pesto- Blend cooked broccoli with garlic, nuts, cheese, and olive oil until smooth, then adjust seasoning to taste.
3. Cook the Pasta: Boil salted water, cook pasta until al dente, and reserve a small amount of pasta water before draining.
4. Combine the Pasta and Pesto: Toss the cooked pasta with the broccoli pesto, then add some reserved pasta water to make it creamy.
5. Serve and Garnish: Serve warm and top with extra cheese, chili flakes, or fresh herbs for added flavor.
Notes
- Do not overcook the broccoli; keep it slightly firm to preserve its color and fresh flavor.
- Use good-quality olive oil: It improves both flavor and texture of the pesto.
- Toast nuts for better flavor: Lightly roasting enhances the nutty taste.
- Adjust the sauce consistency: Add a little water or oil if the pesto feels too thick.
- Season properly: Taste before serving and adjust salt, pepper, or lemon as needed.
- Serve immediately for the best taste: Freshly made pasta gives the best texture and flavor.