Broccoli Pesto Linguini Recipes

LINGUINI WITH ROASTED BROCCOLI PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
• Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
• Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
• Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
• Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.

BROCCOLI-WALNUT PESTO WITH PASTA

Steps:

• Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
• Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
• Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
• Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
• Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.

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.

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.

BROCCOLI "PESTO" AND LINGUINE

Steps:

• Bring water to boil in covered pot for pasta.
• Trim stems from broccoli and cut into florets. Steam for about 5 minutes, until tender but firm. Reserve 6 tablespoons of cooking liquid.
• In a food processor, grate cheese to make 4 tablespoons; set aside.
• Wash and dry basil leaves and pack into measuring cup.
• Mince garlic in the food processor.
• Add basil, olive oil and pine nuts to the food processor, and process until minced.
• Cook linguine in boiling water, following package directions.
• Add steamed broccoli to the other sauce ingredients and process until smooth. If mixture is too thick, add another tablespoon or so of water. Add cheese and process to blend. Season with pepper and salt, if desired. Serve over freshly drained pasta.
• Slice tomatoes and serve on the side.

BROCCOLI - PESTO PASTA

Steps:

• Cook pasta aaccording to packet instructions.
• Boil broccoli for 4 minutes, drain and return to the pan.
• mash the broccoli and add the grated garlic and the zest of the lemon, add the chilli and pine nuts.
• Drain the pasta and add the pesto. Cut the lemon in half and squeeze over the juice. Pour in the olive oil and season to taste.
• add the cheese, toss the pasta and serve.

BROCCOLI PESTO LINGUINI

Steps:

• Add the salt and olive oil to the boiling water.
• Cook the linguini according to the package directions, adding the broccoli to the water the last 5-7 minutes of cooking time. (5 minutes if you want the broccoli to hold together, 7 minutes if you'd like the broccoli softer, so it breaks up and incorporates itself throughout the dish).
• Before draining, ladle about 1/2 cup of the cooking water into the prepared pesto.
• Drain the pasta and broccoli. Return to the kettle, and add the pesto. Stir to combine.
• Add half of the parmaesan cheese. Stir to incorporate. Add the remaining cheese, and stir together.
• Use tongs to serve. This is a great side dish for any herbed chicken dish.

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 & PANCETTA PASTA

Steps:

• Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.
• Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
• Set a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.