Broccoli Pesto Pasta
Elevate your pasta night with this vibrant and nutritious Broccoli Pesto Pasta—a delightful twist on classic pesto that’s as wholesome as it is flavorful. This easy-to-make recipe features tender broccoli florets blended with fresh basil, creamy Parmesan cheese, garlic, lemon juice, and a hint of pine nuts for a nutty crunch. Tossed with your favorite pasta shape, the velvety green pesto clings perfectly to each bite, while a splash of reserved pasta water ensures a silky, restaurant-worthy finish. Ready in just 35 minutes, this dish is a clever way to sneak in veggies while satisfying your carb cravings. Serve it as a quick weeknight dinner or a stunning main course paired with a crisp side salad and a sprinkle of extra Parmesan. Perfect for vegetarian menus and sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 12 ounces Pasta (spaghetti, linguine, or penne)
- 1 cup Fresh basil leaves
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Pine nuts
- 2 Garlic cloves, peeled
- 0.5 cup Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3 to 4 minutes until tender and bright green. Using a slotted spoon, transfer the broccoli to a bowl of ice water to stop cooking. Drain and set aside.
In the same pot of boiling water, add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a food processor, combine the cooked broccoli, basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, olive oil, lemon juice, salt, and black pepper. Process until smooth, scraping down the sides as needed. Add a tablespoon of reserved pasta water at a time, blending until the pesto reaches your desired consistency.
In a large skillet or mixing bowl, toss the cooked pasta with the broccoli pesto, using additional pasta water to coat the noodles evenly if needed.
Serve immediately, garnished with extra Parmesan cheese or a sprinkle of pine nuts, if desired.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 6.1 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
