Broccoli Pesto Pasta

Course: Main Course

Cuisine: Fusion

Keyword: Broccoli, Pasta, Pesto

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: servings

Calories: 819kcal

Author: Lena B.

Cost: $13

If you like broccoli, you'll love this. This pasta dish is nutritious yet hearty and turns this classic vegetable into something new and exciting.

Cheese grater (if you’re making your own pesto, grating your own cheese is best)
Measuring cups/spoons
Cutting board and knife
Immersion blender, blender, or food processor (for blending down the broccoli into a thick sauce)
Large pot for boiling pasta
Strainer for pasta
Large baking sheet or roasting pan
Large pan with lid
Wooden spoon or rubber spatula

Get Recipe Ingredients

Preheat the oven to 400°F. Toss most of the broccoli florets with olive oil, salt, and pepper. Roast on a baking sheet for about 15-20 minutes or until tender and slightly charred.
In a food processor, add the roasted broccoli, the remaining fresh broccoli, fresh basil, Parmesan cheese, nuts, garlic, olive oil, lemon juice, and zest. Pulse the mixture until it reaches your desired consistency.

Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt to the boiling water.
Add the pasta to the boiling water and cook according to the package instructions until al dente.Once the pasta is cooked, drain it in a colander and set aside.

Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat.
Add about a cup of the broccoli pesto to the pan and stir it into the heated oil.
Gradually add chicken or vegetable broth and heavy cream, to thin out the pesto and create a sauce-like consistency. Taste the sauce and season with salt and pepper as needed. Adjust the flavors to your preference .

Add the cooked and strained pasta to the pan with the broccoli pesto sauce. Toss well to coat the pasta evenly with the sauce. If the sauce seems too thick, add a splash of reserved pasta cooking water to loosen it up.
Serve the broccoli pesto pasta hot, garnished with additional Parmesan cheese, red pepper flakes, and a drizzle of olive oil, if desired. Enjoy!

If making your pesto from scratch, using fresh broccoli is recommended.
You can make your pesto from scratch and then add the cooked broccoli or combine store bought pesto and cooked broccoli for your own broccoli pesto.
To use frozen broccoli floret, first thaw or cook them according to the package directions. They can then be strained of excess liquid then added to the pesto.
For extra broccoli flavor and nutritional value, broccoli can be cooked (or nearly raw) and folded into the pasta.