15-Minute Broccoli Pesto Pasta
Broccoli pesto pasta turns a handful of pantry staples into a bowl of bright, garlicky greens that comes together in the time it takes to boil water. It is the kind of dinner you make when you want something that feels a little special but you have zero patience for fuss.
The pesto is mostly broccoli, so it has a fresh, vegetal sweetness that basil alone never quite gives you. A generous splash of pasta water pulls it into a creamy sauce that clings to every ridge of fusilli.
Why This Pasta Works on Weeknights
The sauce blends while the pasta cooks, so the whole thing is on the table in 15 minutes. There is no separate pot for broccoli, no need to blanch anything first.
The texture is what keeps me coming back. It is rich without being heavy, and the pine nuts and Parmesan give it a savory depth that makes the broccoli taste almost nutty. The lemon at the end cuts through just enough that you want a second bowl.
Leftovers hold up well, too. Cold the next day it eats like a pasta salad, and it reheats in a skillet with barely any effort.
Ingredients
- 1 lb short pasta (fusilli, penne, or rigatoni): ridges and tubes catch the pesto best.
- 1 large head broccoli (about 4 cups florets): remove any thick stems but the smaller ones are fine.
- 1 cup fresh basil leaves: packed lightly, skip any that look bruised.
- ⅓ cup pine nuts: walnuts or slivered almonds work in a pinch.
- 2 garlic cloves: smashed and peeled.
- ½ cup grated Parmesan: plus extra for serving.
- ¼ cup extra-virgin olive oil: plus more for drizzling.
- Juice of ½ lemon: about 1½ tbsp.
- Salt and black pepper
- Red pepper flakes: (optional, for a little heat)
Variations / Substitutions
- Nut swap: walnuts or almonds give a similar richness, just toast them first if you have time.
- Dairy-free: replace Parmesan with 2 tbsp nutritional yeast and add a pinch of salt.
- Extra greens: swap half the basil with arugula or spinach for a peppery, earthy twist.
- Add protein: toss in shredded rotisserie chicken or quick sautéed shrimp right at the end.
- More heat: stir in a pinch of red pepper flakes into the pesto or finish with chile oil.
If you like a creamier sauce without dairy, the lemon basil pasta on this site uses a similar trick with starchy water.
How To Make Broccoli Pesto Pasta
Step 1: Boil the Pasta and Broccoli Together
Bring a large pot of heavily salted water to a boil. Add the 1 lb pasta and cook according to the package timing. During the last 2 to 3 minutes of cooking, drop the 4 cups broccoli florets into the same pot. Scoop out 1 cup of the starchy pasta water just before draining, then drain everything together.
Step 2: Blend the Pesto
While the pasta boils, combine the cooked broccoli florets, 1 cup basil, ⅓ cup pine nuts, 2 garlic cloves, ½ cup Parmesan, 1½ tbsp lemon juice, ½ tsp salt, and a few cracks of black pepper in a food processor. Pulse until roughly chopped, then with the motor running, slowly stream in the ¼ cup olive oil until the mixture is smooth. If it feels too thick, add a tablespoon or two of the reserved pasta water to loosen it.
Step 3: Toss Everything Together
Return the drained pasta and any remaining broccoli bits to the warm pot. Scrape in all the pesto and add ¼ cup of the reserved pasta water. Toss with tongs until the pasta is glossy and evenly coated, adding another splash of water if the sauce seems tight. Taste and adjust salt, pepper, or lemon juice.
Step 4: Finish with Cheese and a Drizzle
Spoon the pasta into bowls while it is still steaming. Add a generous grating of Parmesan, a few pinches of red pepper flakes, and a thin stream of olive oil over the top. Serve right away while the sauce is at its creamiest.
Tips for a Lush Pesto
- Cut the broccoli small: Florets about the size of a grape cook faster and blend more evenly than large pieces.
- Save the water: The starchy pasta water is what turns a thick paste into a silky sauce. Never skip it.
- Toast the nuts: A few minutes in a dry skillet makes them taste richer and more aromatic. Let them cool before blending.
- Adjust the garlic: Raw garlic can be punchy. Start with one clove if you are sensitive, then add more after tasting.
Double the recipe easily for a crowd.
| Servings | Pasta | Broccoli florets | Pine nuts | Parmesan | Olive oil |
|---|---|---|---|---|---|
| 4 | 1 lb | 4 cups | ⅓ cup | ½ cup | ¼ cup |
| 8 | 2 lb | 8 cups | ⅔ cup | 1 cup | ½ cup |
Storing Leftovers
- Refrigerate: Keep in an airtight container for up to 4 days. The sauce firms up as it chills, so it is easy to pack for lunch.
- Reheating: Warm in a skillet over medium heat with a splash of water. Stir until the pesto loosens and the pasta is hot.
- Serve cold: Leftovers straight from the fridge make a great pasta salad. Add a squeeze of lemon to wake it up.
What to Serve with Broccoli Pesto Pasta
A crisp green salad with a sharp vinaigrette cuts through the richness of the pesto nicely. Garlic bread or toasted ciabatta is useful for sopping up any sauce left in the bowl. If you want more protein, a simple grilled chicken breast or sautéed shrimp keeps the meal quick without any clashing flavors.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, thaw it and squeeze out extra moisture before blending. The flavor works but the pesto will be a little softer, so you may need less pasta water.
How far ahead can I make the pesto?
The pesto holds in the fridge for up to 3 days in a sealed container. Stir before using and thin with pasta water when you toss it with the hot noodles.
What if I do not have pine nuts?
Walnuts, slivered almonds, or even sunflower seeds all work. Toast them briefly for the best flavor, then proceed as written.
My pesto came out too thick, what went wrong?
You probably need more liquid. Blend in additional pasta water a tablespoon at a time until the pesto is spoonable and coats the back of a spoon.
Broccoli Pesto Pasta Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding the broccoli florets during the last 2 to 3 minutes. Reserve 1 cup pasta water before draining.
- In a food processor, blend the cooked broccoli, basil, pine nuts, garlic, Parmesan, lemon juice, ½ tsp salt, and pepper. Drizzle in olive oil while blending until smooth, then thin with a little pasta water if needed.
- Toss the hot pasta with the pesto and ¼ cup pasta water until glossy and coated. Add more water for a looser sauce. Season to taste.
- Serve in bowls topped with extra Parmesan, red pepper flakes, and a drizzle of olive oil.
