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
Scale
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
