Broccoli Pesto Pasta
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Broccoli never tasted this divine! This Broccoli Pesto Pasta is flavorful, wholesome, and an oh-so-satisfying dinner idea. Loaded with broccoli, parmesan, basil, and walnuts, this is a dish you’ll want to make again and again.
Looking for a delightful, unique, and tasty meal that’s both easy to prepare and packed with flavor? Look no further! This Broccoli Pesto Pasta is the perfect combination of simplicity, taste, and visual appeal, making it an ideal addition to your regular meal rotation.
I’m pretty certain I could eat pasta every night for dinner and never get tired of it. Some of my favorite pasta recipes include this Lemon Asparagus Pasta and this Chicken Apple Sausage Pasta. So good! I’m adding another favorite to my list: this Broccoli Pesto Pasta.
I never thought about making pesto with broccoli, but my goodness is it delicious. I love regular pesto, but this adds a whole new depth of flavor.
If you’re looking for a new dinner idea, I highly recommend you give it a try!
Why You’ll Enjoy This Recipe
- Its unique combination of broccoli, fresh basil, earthy walnuts, savory parmesan, and zesty lemon juice creates a harmonious blend of tastes that complement each other perfectly.
- The nutty and aromatic undertones of the walnuts, the freshness of basil, and the tangy hint of lemon, all come together to create a memorable culinary experience.
- This pasta dish is also incredibly versatile. You can experiment with additional ingredients like cherry tomatoes, roasted garlic, or toasted pine nuts for extra texture and flavor. (I’ve shared a few of my favorite variations below.)
Ready to give this broccoli pasta a try? You’ve got it. Let’s get into the ingredient list and then I’ll teach you how to make it.
Ingredients
There are surprisingly few ingredients required to create such a flavorful dish. I love that! Here’s what you’ll need to gather together before getting started:
- fresh broccoli florets
- pasta (I used orecchiette.)
- fresh basil leaves
- parmesan cheese
- extra virgin olive oil
- fresh lemon juice
- garlic
- walnuts
- salt and pepper
How To Make
Ready to cook? Perfect! Follow the simple instructions below to prepare this Broccoli Pesto Pasta. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.
- Before beginning to cook your broccoli, fill a large bowl with water and ice.
- In a large pot, bring about 10 cups of water to a boil.
- Once boiling, add a tablespoon of salt and stir to combine. Add the broccoli and cook for about three minutes or until tender. Use a slotted spoon and transfer the broccoli to the ice water. Let cool and then drain. Set aside.
- Bring the same pot of water back to a boil. Cook the pasta al dente. Reserve ½ cup of cooking water and drain the pasta. Return the pasta to the saucepan and set aside.
- Roughly chop 3 cups of broccoli. Add it to the bowl of a food processor along with the basil, parmesan, olive oil, lemon juice, garlic, and ¼ cup walnuts. Pulse this until you have a coarse pesto.
- Add the pesto, remaining broccoli, and reserved ½ cup cooking water to the pasta in the saucepan and stir to combine.
- Cook on medium to heat through: about two minutes. Transfer to a serving platter and top with remaining walnuts, parmesan cheese, additional cheese, and freshly ground pepper.
Recipe Variations
I don’t know about you, but once I find a recipe I love, I’m always looking for unique flavor variations to make it different. I thought of a few for this pasta and wanted to share them with you.
- Creamy Broccoli Pesto Pasta: Make the pesto creamier by adding a touch of mascarpone or ricotta cheese, creating a velvety texture that coats the pasta beautifully.
- Broccoli Pesto Pasta with Roasted Cherry Tomatoes: Roast cherry tomatoes with olive oil, salt, and pepper until they burst with sweetness. Toss them into your Broccoli Pesto Pasta for a blast of juicy flavor and vibrant colors.
- Broccoli Pesto Pasta with Grilled Chicken: Boost the protein content by topping your pasta with succulent slices of grilled chicken, creating a hearty and satisfying meal.
- Broccoli Pesto Zucchini Noodles: For a low-carb alternative, swap pasta with zucchini noodles. The pesto clings to the zoodles, offering a lighter and refreshing twist.
- Broccoli Pesto Pasta Salad: Chill the pasta and pesto, then toss with cherry tomatoes, black olives, and feta cheese for a refreshing and satisfying pasta salad.
Frequently Asked Questions
What other types of pasta work well with broccoli pesto?
While orecchiette pasta is what I used, feel free to experiment with various pasta shapes. Penne, fusilli, farfalle, or even spaghetti work wonderfully with this pesto sauce.
Can I make a nut-free version of broccoli pesto?
Yes! If you have nut allergies or prefer a nut-free version, you can replace the walnuts with sunflower seeds, or pumpkin seeds, or omit the walnuts altogether. The pesto will still be delicious and vibrant.
How do I keep the pasta from sticking together after cooking?
Make sure to generously salt the pasta water while cooking. After draining the pasta, toss it with a little olive oil or some of the reserved pasta water to prevent sticking.
Can I add extra vegetables to the pasta?
Absolutely! This dish is totally versatile and welcomes additional vegetables. Roasted red peppers, sun-dried tomatoes, sautéed mushrooms, or spinach are just a few delicious options.
Can I use frozen broccoli to make the pesto?
While fresh broccoli is ideal, you can use frozen broccoli if needed. Thaw it completely and pat it dry before blending it into the pesto.
More Pasta Recipes You’ll Love
- Lemon Ricotta Pasta
- Seafood Lasagna
- Creamy Pumpkin Tortellini
- Chicken Sun-Dried Tomato Pasta
- Skillet Lasagna
This Broccoli Pesto Pasta recipe is a true celebration of vibrant flavors. Whether you’re looking for a comforting weeknight dinner or an impressive dish to share with loved ones, I hope you’ll give it a try. If you do, please leave a comment and a 5-star rating below.
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Broccoli Pesto Pasta
Ingredients
- 6 cups fresh broccoli florets
- 1 lb pasta I used orecchiette.
- 2 cups fresh basil leaves plus more to garnish
- 1 cup shredded parmesan cheese plus more to garnish
- ½ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic
- ½ cup toasted walnuts
- salt and pepper
Instructions
- Before beginning to cook your broccoli, fill a large bowl with water and ice.
- In a large pot, bring about 10 cups of water to a boil.
- Once boiling, add a tablespoon of salt and stir to combine. Add the broccoli and cook for about three minutes or until tender. Use a slotted spoon and transfer the broccoli to the ice water. Let cool and then drain. Set aside.
- Bring the same pot of water back to a boil. Cook the pasta al dente. Reserve ½ cup of cooking water and drain the pasta. Return the pasta to the saucepan and set aside.
- Roughly chop 3 cups of broccoli. Add it to the bowl of a food processor along with the basil, parmesan, olive oil, lemon juice, garlic, and ¼ cup walnuts. Pulse this until you have a coarse pesto.
- Add the pesto, remaining broccoli, and reserved ½ cup cooking water to the pasta in the saucepan and stir to combine.
- Cook on medium to heat through: about two minutes. Transfer to a serving platter and top with remaining walnuts, parmesan cheese, and freshly ground pepper.
Can’t wait to give this a try Michael. It’s funny, because just the other day I read about making pesto using walnuts (which is much cheaper than buying pine nuts!). The addition of broccoli looks very interesting! This looks and sounds like it would be “company worthy” too. Printing the recipe out as I write this.