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Broccoli Pesto Pasta

Broccoli Pesto Pasta Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (fusilli, penne, or rigatoni)
  • 1 large head broccoli (about 4 cups florets)
  • 1 cup fresh basil leaves
  • ⅓ cup pine nuts
  • 2 garlic cloves
  • ½ cup grated Parmesan, plus extra for serving
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1½ tbsp lemon juice (about ½ lemon)
  • Salt and black pepper
  • Red pepper flakes (optional)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Serve in bowls topped with extra Parmesan, red pepper flakes, and a drizzle of olive oil.

Notes

The cook time for the pasta will vary slightly with the shape you choose, so check it a minute early. If you want the pesto even brighter in color, shock the broccoli in ice water after boiling, but the sauce tastes the same either way.