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.
INGREDIENTS
– 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
INSTRUCTIONS
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.