Dinner

Broccoli Pesto Pasta Recipe

ByMariam Harutyunyan March 17, 2026March 17, 2026

Introduction

Broccoli Pesto Pasta is a vibrant and flavorful twist on the classic pesto, combining fresh broccoli and basil for a healthy, green sauce. This dish is quick to prepare and perfect for a nutritious weeknight dinner that feels indulgent yet light.

A white round bowl filled with spaghetti pasta coated in a thick, creamy green pesto sauce, sprinkled evenly with red chili flakes. On the left side of the pasta, there are two thin slices of lemon and a small bunch of fresh green basil leaves placed on top. The pasta sits in a shallow pool of bright green pesto oil at the bottom of the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 cups 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

Step 1: Bring 2 litres of water to a boil in a large saucepan and season it with 2 teaspoons of salt.
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 strain the broccoli and transfer it to a blender jar.
Step 3: Quickly blanch the basil leaves in the same boiling water for about 10 seconds. Strain and add the basil to the blender jar with the broccoli.

Step 4: Cook the spaghetti in the same boiling water according to package instructions. Before draining, reserve 1 cup of pasta cooking water for use later.
Step 5: While the pasta cooks, dry toast the pine nuts in a pan over medium heat until golden and fragrant. Remove from heat and let cool.
Step 6: Prepare the pesto by blending the broccoli, basil, garlic, Parmesan cheese, toasted pine nuts, lemon juice, red chilli flakes, and 1 teaspoon of salt until coarsely ground. Add a quarter of the reserved pasta water and olive oil, then blend again until smooth. Taste and adjust seasoning as needed.

Step 7: Drain the pasta and place it in a large bowl. Add the pesto sauce and toss well, adding reserved pasta water as needed to help coat the pasta evenly. Serve immediately with a drizzle of olive oil, extra Parmesan, and a sprinkle of red chilli flakes if desired.

Tips & Variations

For a nuttier flavor, lightly toast the pine nuts until golden but be careful not to burn them.
You can substitute walnuts or almonds for pine nuts if preferred or to save on cost.

Add a handful of baby spinach or arugula to the pesto for extra greens and a slightly different flavor.
Use gluten-free pasta to make this dish suitable for gluten intolerance.
If you like a creamier texture, stir in a spoonful of ricotta or cream cheese before serving.

Storage

Store any leftover broccoli pesto sauce in an airtight container in the refrigerator for up to 3 days. Keep cooked pasta separate if possible and toss together when serving again. Reheat pasta gently in a pan with a splash of reserved pasta water or warm the pesto slightly before mixing.

How to Serve

A white plate holds a neat mound of spaghetti layered with thick, creamy green pesto sauce that clings to the noodles in every twist. The spaghetti strands are pale yellow and slightly shiny, intertwined closely with the vibrant green sauce. The top layer is sprinkled with small red chili flakes, adding bright pops of color and texture. A small pool of loose pesto sauce spreads gently around the base of the spaghetti mound. The plate is set against a white marbled textured background with a blurred green cup in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli can be used. Thaw and drain it well before blanching to avoid excess water in the pesto.

Is this pesto suitable for vegans?

This recipe contains Parmesan cheese, which is not vegan. You can omit the cheese or substitute it with a vegan hard cheese alternative or nutritional yeast to keep it dairy-free.