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Broccoli Pesto Pasta Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/broccoli-pesto-pasta-recipe/