Broccoli Pesto Pasta Recipe
Introduction
Broccoli Pesto Pasta is a vibrant and flavorful twist on traditional pesto, combining fresh broccoli and basil for a healthy, green sauce. This easy-to-make dish is perfect for a quick weeknight dinner that doesn’t compromise on taste.
Ingredients
- 150 grams dry spaghetti
- 2 litres water
- 2 tsp salt (for boiling water)
- 2 cups broccoli, cut into florets
- 3 tbsp pine nuts
- 1½ cups basil leaves
- 2 cloves garlic, peeled
- ¼ cup parmesan cheese
- 1 tsp red chilli flakes
- 1 tsp salt (for pesto)
- 1 tbsp lemon juice
- ¼ cup extra virgin olive oil
Instructions
- Step 1: Bring 2 litres of water to a boil in a saucepan. Add 2 teaspoons of salt to season.
- Step 2: Add the broccoli florets to the boiling water and cook for 3 to 4 minutes, until tender and bright green. Remove with a slotted spoon and transfer to a blender jar.
- Step 3: In the same boiling water, add the basil leaves and blanch for 10 seconds. Remove and add to the blender jar with the broccoli.
- Step 4: Cook the spaghetti in the boiling water according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water.
- Step 5: While the pasta cooks, dry toast the pine nuts in a pan over medium heat until golden and fragrant. Set aside to cool.
- Step 6: To make the pesto sauce, combine the broccoli, basil, garlic, parmesan, toasted pine nuts, lemon juice, red chilli flakes, and salt in the blender. Pulse until coarsely ground. Add a quarter cup of the reserved pasta water and the olive oil, blending to a smooth sauce. Taste and adjust seasoning if needed.
- Step 7: Drain the pasta and return it to the bowl. Toss with enough pesto sauce to coat well, adding pasta water as needed to loosen the sauce. Serve immediately, drizzled with olive oil and sprinkled with extra parmesan and red chilli flakes.
Tips & Variations
- For a nuttier flavor, try substituting pine nuts with walnuts or almonds.
- Add a handful of spinach or arugula to the blender for an extra boost of greens.
- If you prefer a creamier sauce, stir in a spoonful of ricotta or cream cheese when blending.
- Use gluten-free pasta if you want a gluten-free version.
Storage
Store leftover broccoli pesto in an airtight container in the refrigerator for up to 3 days. Keep the pasta separate if possible to prevent it from becoming soggy. Reheat by gently warming the pasta and tossing it with fresh pesto or adding a splash of pasta water to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Thaw and drain it well before blanching to avoid excess water diluting the pesto.
Is it necessary to blanch the basil?
Blanching the basil briefly helps preserve its color and mellow the flavor, but you can skip this step if you prefer a more raw basil taste.
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Broccoli Pesto Pasta Recipe
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Broccoli Pesto Pasta recipe that combines tender blanched broccoli and fragrant basil leaves into a rich, creamy pesto sauce with toasted pine nuts and parmesan cheese. This wholesome pasta dish is quick to prepare and perfect for a healthy lunch or dinner.
Ingredients
Pasta & Vegetables
- 150 grams Dry Spaghetti
- 2 litres Water
- 2 tsp Salt (for boiling water)
- 2 cups Broccoli (cut into florets)
- 1½ cup Basil Leaves
Pesto Sauce
- 3 tbsp Pine nuts
- 2 cloves Garlic (peeled)
- ¼ cup Parmesan Cheese
- 1 tsp Red Chilli Flakes
- 1 tsp Salt
- 1 tbsp Lemon Juice
- ¼ cup Extra Virgin Olive Oil
Instructions
- Boil Water: Take 2 litres of water in a saucepan and bring it to a rolling boil. Season the water with 2 teaspoons of salt to enhance the pasta flavor.
- Blanching Broccoli: Add the broccoli florets into the boiling water and cook for 3 to 4 minutes until they become tender yet retain a bright green color. Using a slotted spoon, strain the broccoli and transfer it to a blender jar.
- Blanching Basil: In the same boiling water, add the basil leaves and blanch them for just 10 seconds to soften while preserving their color and aroma. Strain the basil leaves and add them to the blender jar with the broccoli.
- Cooking Pasta: Using the same water, add the dry spaghetti and cook according to the package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water to adjust the pesto sauce consistency later.
- Toasting Nuts: In a dry pan over medium heat, toast the pine nuts until they turn lightly golden and fragrant. Remove from heat and allow them to cool.
- Broccoli Pesto Sauce: To the blender jar containing broccoli and basil, add garlic cloves, parmesan cheese, toasted pine nuts, lemon juice, red chilli flakes, and 1 teaspoon salt. Blend until coarsely ground. Gradually add ¼ cup of reserved pasta cooking liquid and the extra virgin olive oil, blending until the sauce becomes smooth and creamy. Adjust salt and lemon juice according to taste.
- Tossing Pasta: Drain the cooked pasta into a large bowl. Add the pesto sauce as needed and toss well to coat each strand evenly. Pour in small amounts of reserved pasta cooking water to loosen the sauce if necessary. Serve immediately with an extra drizzle of olive oil, additional parmesan cheese, and a sprinkle of red chilli flakes for garnish.
Notes
- Reserve pasta water carefully as it helps to bind the pesto sauce with the pasta perfectly.
- Adjust the amount of red chilli flakes based on your preferred spice level.
- For a nuttier flavor, you can substitute pine nuts with walnuts or almonds.
- This pesto can be stored in an airtight container in the refrigerator for up to 2 days.
- Use freshly grated parmesan cheese for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Broccoli Pesto Pasta, Vegetarian Pasta, Italian Pesto, Healthy Pasta Recipe, Broccoli Recipes, Homemade Pesto, Easy Dinner
