Description
This Broccoli Pesto Pasta is a healthy and vibrant dish that blends fresh broccoli and basil into a creamy pesto. It’s perfect for a quick weeknight dinner or an impressive meal for guests, offering a delightful combination of flavors and textures.
Ingredients
Scale
- 8 ounces of pasta (your choice, whole wheat or gluten-free)
- 2 cups of fresh broccoli florets
- 1/2 cup of fresh basil leaves
- 1/4 cup of grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1/4 cup of pine nuts (or walnuts for a budget-friendly option)
- 2 cloves of garlic, minced
- 1/4 cup of extra virgin olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- Optional: red pepper flakes for a bit of heat
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the broccoli florets and cook for about 2-3 minutes until they are bright green and tender but still crisp.
- Using a slotted spoon, remove the broccoli from the pot and transfer it to a bowl of ice water to stop the cooking process. Let it sit for a few minutes.
- Once the broccoli is cool, drain it and set it aside. In the same pot, cook your pasta according to the package instructions, reserving about 1/2 cup of the pasta cooking water before draining.
- In a food processor, combine the blanched broccoli, fresh basil leaves, Parmesan cheese, pine nuts, minced garlic, lemon juice, and a pinch of salt and pepper.
- Pulse the mixture until its finely chopped, scraping down the sides of the bowl as needed.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. If its too thick, add a bit of the reserved pasta water to loosen it up. Taste and adjust seasoning if necessary.
- Once the pasta is cooked al dente, drain it and return it to the pot over low heat.
- Add the broccoli pesto to the pasta and stir well to coat every piece.
- If the mixture seems dry, add a splash of the reserved pasta water until you reach your desired creaminess.
- For extra heat, sprinkle in some red pepper flakes and stir to combine.
- Serve the pasta in bowls or on plates, adding extra grated Parmesan on top if desired.
- Garnish with fresh basil leaves and a drizzle of olive oil. Enjoy warm!
Notes
- For a vegan option, substitute Parmesan cheese with nutritional yeast.
- You can use walnuts instead of pine nuts for a more budget-friendly option.
- Adjust the amount of red pepper flakes based on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes