Broccoli Pesto Pasta is a vibrant, healthy twist on the classic basil pesto. This recipe incorporates steamed broccoli into the sauce, adding a rich texture and nutrients without compromising on flavor. The nutty Parmesan cheese, garlic, and toasted pine nuts give it the familiar pesto taste, while the broccoli adds a delightful creaminess. It’s a great way to sneak in vegetables, and the bright green sauce clings perfectly to your pasta of choice. Whether served warm or cold, this dish is perfect for a quick weeknight dinner or a packed lunch.
Ingredients:
- 12 oz pasta (penne, fusilli, or your choice)
- 2 cups broccoli florets
- 1/2 cup fresh basil leaves
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic
- 1/4 cup toasted pine nuts (or walnuts)
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Extra Parmesan and basil for garnish (optional)
Instructions:
- Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
- Steam the broccoli: While the pasta cooks, steam the broccoli florets for about 5-7 minutes until they’re tender but still bright green. Drain and set aside.
- Make the pesto: In a food processor or blender, combine the steamed broccoli, fresh basil, Parmesan cheese, garlic, toasted pine nuts, lemon juice, and olive oil. Blend until smooth, adding a tablespoon of the reserved pasta water at a time to reach your desired consistency. Season with salt and pepper to taste.
- Mix the pasta and pesto: Toss the cooked pasta with the broccoli pesto, ensuring it’s evenly coated. If the sauce is too thick, add a little more of the reserved pasta water to loosen it up.
- Serve: Divide the pasta onto plates and garnish with extra Parmesan cheese and basil leaves, if desired. Enjoy warm or cold!
