Broccoli Pesto Pasta Recipe

Introduction

Broccoli Pesto Pasta is a vibrant, flavorful twist on the classic basil pesto, featuring tender broccoli and toasted pine nuts. This dish is quick to prepare and perfect for a healthy weeknight dinner that feels both fresh and comforting.

Ingredients

• 150 grams dry spaghetti
• 2 litres water
• 2 tsp salt (for boiling water)
• 2 cups broccoli, cut into florets
• 3 tbsp pine nuts
• 1½ cup basil leaves
• 2 cloves garlic, peeled
• ¼ cup Parmesan cheese
• 1 tsp red chilli flakes
• 1 tsp salt (for pesto)
• 1 tbsp lemon juice
• ¼ cup extra virgin olive oil

Instructions

1. Step 1: Bring 2 litres of water to a rolling boil in a large saucepan. Add 2 teaspoons of salt to season the water.
2. Step 2: Add the broccoli florets to the boiling water and cook for 3 to 4 minutes until tender and bright green. Use a slotted spoon to transfer the broccoli to a blender jar.
3. Step 3: Using the same boiling water, quickly blanch the basil leaves for about 10 seconds. Drain and add the basil to the blender jar with the broccoli.
4. Step 4: Add the spaghetti to the boiling water and cook according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water.
5. Step 5: While the pasta cooks, dry toast the pine nuts in a pan over medium heat until they turn golden and fragrant. Remove them from the heat and let them cool.
6. Step 6: In the blender jar with broccoli and basil, add garlic, Parmesan cheese, toasted pine nuts, lemon juice, red chilli flakes, and 1 teaspoon salt. Pulse until coarsely ground. Then add ¼ cup of the reserved pasta water and the olive oil, blending to reach a smooth sauce. Adjust salt and lemon juice to taste.
7. Step 7: Drain the cooked pasta and place it in a large bowl. Add enough pesto sauce to coat the pasta evenly. If needed, add a little more pasta water to loosen the sauce. Toss well to combine.
8. Step 8: Serve immediately with an extra drizzle of olive oil, a sprinkle of Parmesan cheese, and a pinch of red chilli flakes for garnish.

Tips & Variations

• Use fresh, tender broccoli for the best flavor and texture. Overcooking the broccoli can dull the vibrant green color and flavor.
• For a nuttier taste, replace pine nuts with walnuts or almonds.
• If you prefer a creamier texture, add a spoonful of ricotta or cream cheese to the pesto before blending.
• Add a handful of baby spinach to the blender to boost nutrients and add a mild flavor.
• To make it vegan, substitute Parmesan with nutritional yeast and omit it from the blending step.

Storage

Store any leftover pasta and pesto sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce before serving. Pesto can also be frozen for up to one month; thaw and stir well before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works in a pinch. Thaw it first and drain any excess water to avoid a watery pesto. Fresh broccoli, however, provides the best flavor and texture.

How spicy is this pasta with the red chilli flakes?

The amount of red chilli flakes used adds a gentle heat that can be adjusted based on your preference. You can reduce or omit the flakes if you prefer a milder dish.

Broccoli Pesto Pasta Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

A vibrant and flavorful Broccoli Pesto Pasta combining tender blanched broccoli and fresh basil into a creamy homemade pesto sauce, tossed with perfectly cooked spaghetti. This dish is enhanced with toasted pine nuts, Parmesan cheese, garlic, and a hint of red chili flakes for a delightful, aromatic meal perfect for a quick and healthy weeknight dinner.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 to 3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Pasta and Vegetables

• 150 grams Dry Spaghetti
• 2 litres Water
• 2 tsp Salt (for boiling water)
• 2 cups Broccoli florets
• 1½ cups Fresh Basil Leaves

Pesto Sauce Ingredients

• 3 tbsp Pine Nuts
• 2 cloves Garlic, peeled
• ¼ cup Parmesan Cheese, grated
• 1 tsp Red Chilli Flakes
• 1 tsp Salt
• 1 tbsp Lemon Juice
• ¼ cup Extra Virgin Olive Oil

Instructions

1. Boil Water: Bring 2 litres of water to a boil in a large saucepan. Add 2 tsp salt to season the water, which will help flavor the pasta and vegetables during cooking.
2. Blanch Broccoli: Add the broccoli florets to the boiling water and cook for 3 to 4 minutes until tender and bright green. Remove with a slotted spoon and transfer immediately into a blender jar.
3. Blanch Basil: In the same boiling water, add the basil leaves and blanch them quickly for about 10 seconds. Remove and add the basil to the blender jar with the broccoli.
4. Cook Pasta: Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water and set aside. Then drain the pasta.
5. Toast Pine Nuts: In a dry pan over medium heat, toast the pine nuts until they turn lightly golden and fragrant. Remove from heat and let them cool.
6. Make Broccoli Pesto Sauce: Add the garlic cloves, grated Parmesan cheese, toasted pine nuts, lemon juice, red chili flakes, and 1 tsp salt to the blender jar containing the broccoli and basil. Pulse to coarsely blend the ingredients. Then add ¼ cup of the reserved pasta cooking liquid and the extra virgin olive oil, blending until smooth. Taste and adjust seasoning with salt and lemon juice as needed.
7. Toss Pasta with Pesto: Place the drained pasta in a large bowl. Add the prepared broccoli pesto sauce and toss to coat evenly. Add a little more pasta cooking water if the sauce needs loosening. Serve immediately, garnished with an extra drizzle of olive oil, additional Parmesan cheese, and a sprinkle of red chili flakes for extra flavor.

Notes

• Reserving pasta cooking water is key to adjusting the pesto consistency and helps the sauce stick to the pasta.
• Toast pine nuts carefully to avoid burning, which can impart a bitter taste.
• You can substitute Parmesan with a vegetarian hard cheese if desired.
• To make the dish vegan, omit the Parmesan cheese or use a plant-based alternative.
• Serve the pasta immediately for the best texture and flavor.

Keywords: broccoli pesto pasta, homemade pesto, vegetarian pasta recipes, easy Italian pasta, healthy pasta recipe, basil pesto, pine nuts pesto, quick dinner