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4 Comments This delicious weeknight meal of pasta with broccoli pesto is surprising due to the use of the broccoli in the pesto. It’s quick and healthy!
Pasta with broccoli pesto
When I make pasta I like my pasta to be fairly simple. This pasta with broccoli pesto is a good example of one such dish. It’s super easy and uses only a few simple ingredients. The key component here is the broccoli pesto.
Making the broccoli pesto is not much different than making it with basil, but the flavor is very different. I actually really liked the effect. I do like my pasta to be on the dry side. If you prefer pasta with a lot of sauce you can add some cream to it or some tomato based sauce. That should work fine too.
Additions and variations
Now the fun part about this pasta with broccoli pesto is that it is super easy to vary and add different flavors to it. You can add more vegetables by adding some mushrooms or some baked courgette if you want. It kind of reminds me also of the pasta with spinach which is somewhat similar but maybe a little bit more creamy.
We had this for dinner when friends were visiting and we all loved it, except for Tom who is the ‘I like more sauce’ type. If you are too, you might want to consider another pasta recipe!
Pasta with broccoli pesto
Ingredients
- 300 g spaghetti
- 250 gr broccoli cut into florets
- 1 garlic clove peeled
- 1 large lemon
- 1/2 tsp dried chili flakes
- 3 tbsp pine nuts
- 5 tbsp extra-virgin olive oil
- 3 tbsp parmesan grated
- pepper and salt
How to make the pasta with broccoli pesto
- Cook the pasta according to package instruction. While the pasta is cooking briefly cook the broccoli for a few minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. (or use a small foodprocessor). Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later. Taste the pesto and add salt and pepper where needed.
- Drain the spaghetti and return it to the pan. Stir the broccolipesto through it and add the juice of 1/2 a lemon. Taste and season with salt and pepper. Add the olive and parmesan. Toss it all together and serve immediately!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Sorry i can’t see the content of this recipe !
Thank you ! 🙂
Ah thanks Daniela for letting me know! It’s fixed now!
Thanks for the recipe Simone! Like you, I also prefer a simple pasta with few ingredients..I also like to experiment with various herbs and spices sometimes..
I know right? Aren’t those just the best recipes ever?