Description
A vibrant and healthy Broccoli Pesto Pasta recipe featuring fresh basil, toasted pine nuts, and Parmesan cheese blended into a smooth sauce. This easy-to-make dish combines blanched broccoli and basil to create a unique pesto that’s tossed with perfectly cooked spaghetti for a nutritious and flavorful meal.
Ingredients
Scale
Pasta
- 150 grams Dry Spaghetti
- 2 litre Water
- 2 tsp Salt (for boiling water)
Broccoli Pesto
- 2 cups Broccoli (cut into florets)
- 1½ cup Basil Leaves
- 2 cloves Garlic (peeled)
- ¼ cup Parmesan Cheese
- 3 tbsp Pine nuts
- 1 tsp Red Chilli Flakes
- 1 tsp Salt
- 1 tbsp Lemon Juice
- ¼ cup Extra Virgin Olive Oil
Instructions
- Boil Water: Take 2 litres of water in a saucepan and bring it to a rolling boil. Season the boiling water with 2 teaspoons of salt to flavor the pasta as it cooks.
- Blanching Broccoli: Add the broccoli florets into the boiling water and cook for 3 to 4 minutes until they are tender but still bright green. Use a slotted spoon to strain the broccoli and immediately transfer it to a blender jar.
- Blanching Basil: In the same boiling water, quickly blanch the basil leaves for about 10 seconds until they wilt slightly. Strain and add the basil to the blender jar with the broccoli.
- Cooking Pasta: Add the dry spaghetti to the same boiling water and cook according to package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking liquid for later use, then strain the pasta.
- Toasting Nuts: In a dry pan over medium heat, toast the pine nuts until they become lightly golden and fragrant. Remove from heat and let them cool.
- Broccoli Pesto Sauce: To the blender jar containing broccoli and basil, add garlic cloves, Parmesan cheese, toasted pine nuts, lemon juice, red chilli flakes, and 1 teaspoon of salt. Grind the mixture until coarsely blended. Add one-quarter of the reserved pasta water and the extra virgin olive oil, then blend until the sauce is smooth. Taste and adjust salt and lemon juice as needed.
- Tossing Pasta: Transfer the drained pasta to a large bowl. Add the desired amount of broccoli pesto sauce and a splash of reserved pasta water. Toss well to coat each strand evenly with the sauce. Serve immediately with an extra drizzle of olive oil, a sprinkle of Parmesan cheese, and a pinch of red chilli flakes if desired.
Notes
- Blanching retains the bright color and fresh flavor of broccoli and basil without overcooking.
- Reserve some pasta water to adjust the pesto sauce consistency and help it cling to the pasta perfectly.
- Dry toast pine nuts carefully to avoid burning and to bring out their nutty flavor.
- Feel free to substitute Parmesan with a vegetarian hard cheese for a vegetarian option.
- This pesto can be stored refrigerated for up to 2 days but is best served fresh.
- Adjust red chilli flakes to control the spice level according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: broccoli pesto pasta, broccoli pasta, pesto recipe, Italian pasta, vegetarian pasta, easy pesto sauce
