Broccoli Pasta And Pesto Salad Recipes

BROCCOLI, PASTA, AND PESTO SALAD

Steps:

• Cook and drain pasta; cool.
• Combine pasta, meat, broccoli, and cheeses in large bowl.
• Put basil and garlic in food processor or blender; whiz.
• Add mayo to food processor or blender.
• Mix thoroughly.
• Stir into pasta mix.
• Toss to coat.
• Refrigerate for at least 4 hours before serving.
• During the last 1/2 hour of chilling time, toss once to mix.
• For color contrast, serve with cherry tomatoes, cut in halves.

PASTA WITH PESTO, BROCCOLI, AND POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potatoes to cutting board; return water to boil. Add broccoli; cook 3 minutes. Using slotted spoon, transfer broccoli to large bowl; return water to boil. Add linguine and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Cut potatoes into small chunks. Add potatoes, pasta, and pesto to broccoli and toss, adding reserved cooking water by tablespoonfuls to moisten if necessary. Season with salt and pepper. Serve, passing cheese separately.

BROCCOLI PESTO PASTA

Steps:

• Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
• Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. 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.
• Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

FARFALLE PASTA SALAD WITH BROCCOLI PESTO

Steps:

• In a medium saucepan boil broccoli florets with enough water to cover. Approximately 5 minutes. Remove florets with a slotted spoon and place on a plate to cool. Reserve the water to cook pasta in.
• In a food processor, pulse broccoli, parsley, 2 tablespoons pistachios, parmesan cheese and dressing until finely chopped and combined; approximately 30 seconds.
• Cook farfalle pasta according to package. Reserve ½ cup of cooking water. Drain and return pasta to the pot.
• Over low heat, add the pesto and chopped peppers to the pot and ¼ cup of reserved water. Toss to combine. Add more water to thin out pesto if necessary. Cook for 5-7 minutes or until sweet peppers begin to soften.
• Serve with a baby arugula salad dressed with remaining Italian dressing. Sprinkle with remaining pistachios.

PASTA WITH BROCCOLI PESTO

Steps:

• Steam the broccoli flowerets about three minutes, until tender but still bright green. Rinse under cold water, then drain and set aside. Put a large pot of salted water on the stove to boil for the pasta.
• When the broccoli is done, reserve four small flowerets for garnish and place the rest in the food processor along with the garlic and nuts. Process until finely ground.
• With the machine running, pour the olive oil into the food processor through the feed tube. Stop the machine, scrape the sides, season with salt and pepper and process briefly. Transfer the mixture to a dish and set aside.
• When the water is boiling, place the pototoes in the pot and boil for five minutes. Add the pasta, stir to separate the strands and cook until the pasta is al dente, about eight minutes. Drain potatoes and pasta together and transfer to a warm serving dish.
• Toss the pasta and potatoes with the pureed broccoli mixture. Divide the pasta among four shallow bowls and garnish each serving with a reserved broccoli floweret and serve immediately with Parmesan cheese on the side.

BROCCOLI PESTO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Blend steamed broccoli, basil, olive oil, Parmesan cheese, pine nuts, garlic, vegetable broth, cayenne pepper, salt, and black pepper in a blender until smooth and pourable.

TORTELLINI, PESTO AND BROCCOLI SALAD

Steps:

• Bringa large pan of water to the boil.
• Add the broccoli, cook for 2 minutes then add the tortellini and cook according to pack instructions.
• Drain everything, gently rinse under cold water until cool then tip into a bowl.
• Toss with the pesto, pine nuts and balsamic vinegar.
• Add the tomatoes, pack into containes and chill.
• Bring to room temp before serving.