Broccoli Pesto Pasta Recipe 435

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BROCCOLI PESTO



Broccoli Pesto image

This vibrant broccoli pesto is quick and easy to make! Whizz it together and toss it with pasta for a fresh, flavorful weeknight dinner.

Provided by Jeanine Donofrio

Categories     Component

Number Of Ingredients 13

1 heaping cup very small broccoli floret pieces
½ cup fresh basil or parsley
⅓ cup extra-virgin olive oil
¼ cup grated Parmesan cheese or 1 tablespoon nutritional yeast
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 garlic cloves
½ teaspoon sea salt
Freshly ground black pepper
8 ounces pasta (cooked al dente)
2 tablespoons toasted pine nuts
Red pepper flakes (to taste)
Additional Parmesan or Vegan Parmesan

Steps:

  • Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
  • Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
  • If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.

BROCCOLI PESTO PASTA



Broccoli Pesto Pasta image

Bring the bright flavors of basil pesto to a fast and filling weeknight dinner with this Broccoli Pesto Pasta.

Provided by Melissa Gray

Time 35m

Number Of Ingredients 10

1 Tbsp., plus 1 1/4 tsp. kosher salt, divided
6 cups small fresh broccoli florets (16 oz.)
1 (16-oz.) pkg. orecchiette pasta
2 cups lightly packed fresh basil leaves (from 2 [2-oz.] pkg.), coarsely chopped, plus more for garnish
2.5 oz. Parmesan cheese, finely shredded (about 1 cup), plus shaved Parmesan cheese for garnish
0.5 cup extra-virgin olive oil
1 Tbsp. fresh lemon juice (from 1 lemon)
2 garlic cloves, coarsely chopped (1 Tbsp.)
0.5 cup toasted walnuts, chopped and divided
Black pepper

Steps:

  • Fill a large bowl with water and ice; set aside. Bring 12 cups water to a boil in a large saucepan over medium-high; stir in 1 tablespoon of the salt. Add broccoli; cook, stirring occasionally, until tender, about 3 minutes. Using a slotted spoon, transfer broccoli to ice water, and let cool for 30 seconds; drain well. Set aside.
  • Return water in saucepan to a boil over medium-high. Add pasta; cook, stirring occasionally, until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to saucepan; set aside.
  • Coarsely chop 3 cups broccoli. Place chopped broccoli, basil, Parmesan, oil, lemon juice, garlic, 1/4 cup of the walnuts, and remaining 1 1/4 teaspoons of salt in bowl of a food processor; pulse until a coarse pesto is achieved, about 30 pulses, stopping to scrape down sides of bowl as needed.
  • Add pesto, remaining 3 cups broccoli, and reserved 1/2 cup cooking water to pasta in saucepan; cook over medium-low, stirring often, until heated through, about 2 minutes. Top evenly with remaining 1/4 cup walnuts; garnish with basil, Parmesan, and pepper. This recipe originally appeared in the September 2022 issue.

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