Broccoli Pesto Pasta Recipe

A quick and easy recipe for creamy Broccoli Pesto Pasta adds a vegetarian boost to a classic Italian sauce or spread. Customise this top-rated dish with almonds, fresh herbs, and more.  


– 2 cups broccoli florets  – 1 pound uncooked pasta, such as rigatoni or penne  – 3 Tablespoons pine nut – 3 cups fresh basil leaves  – 3 cloves garlic, roughly chopped – 3 Tablespoons grated Parmesan cheese – 1/4 teaspoon pepper – 1/4 cup extra-virgin olive oil

Bring a large saucepan of salted water to boil. Add broccoli florets and cook 1 minute. Transfer broccoli to blender with slotted spoon.   

Step 1


Add pasta to boiling water and cook 10–12 minutes until al dente. Set aside 1 cup of pasta water after draining.   

Step 2

Place nuts in a small saucepan over medium heat. Move the nuts around the pan to toast until aromatic, about 3 minutes.  

Step 3

Mix almonds, basil, garlic, Parmesan cheese, pepper, and ½ cup of pasta water in the blender. Pulse until combined.   

Step 4

Stream olive oil into the blender. Blend the pesto until pureed, stopping to scrape the sides. To thin the pesto, add 1 spoonful of pasta water at a time. Taste and add salt and pepper.   

Step 5

Mix pasta and pesto, adding reserved pasta water ¼ cup at a time as needed. Serve.   

Step 6


– Calories: 420kcal,  – Carbohydrates: 60g,  – Protein: 13g,  – Fat: 14g,  – Saturated Fat: 2g,  – Polyunsaturated Fat: 3g,  – Monounsaturated Fat: 8g,  – Cholesterol: 2mg,  – Sodium: 54mg,  – Potassium: 340mg,  – Fiber: 4g,  – Sugar: 3g,  – Vitamin A: 846IU,  – Vitamin C: 30mg,  – Calcium: 83mg,  – Iron: 2mg

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