Broccoli Walnut Pesto With Pasta Recipes

BROCCOLI-WALNUT PESTO PASTA

Broccoli-Walnut Pesto Pasta image

Pesto becomes more full-bodied with the addition of broccoli that's blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets - not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.

Provided by Genevieve Ko

Categories dinner, lunch, weekday, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt
4 cups broccoli florets (10 ounces from 2 crowns)
1 pound cut pasta, such as medium shells
1 large garlic clove, smashed
2 packed cups fresh mint leaves (about 2 ounces from one small bunch)
Black pepper
1/2 cup extra-virgin olive oil, plus more for serving
1 lemon, zested and juiced
Parmigiano-Reggiano, for serving
1/2 cup walnuts, chopped

Steps:

Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
Drop the pasta into the boiling water and cook according to the package's directions for al dente. Reserve 1/2 cup pasta cooking water.
Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 26 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 3 grams

PASTA WITH CREAMY WALNUT PESTO

Pasta with creamy walnut pesto image

This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end

Provided by Ursula Ferrigno

Categories Dinner, Pasta

Time 30m

Number Of Ingredients 8

Ingredients

400g pasta (I used orecchiette)
175g walnut halves or pieces
1 garlic clove
handful fresh basil , leaves roughly torn, plus extra to serve (optional)
100g parmesan (or vegetarian alternative), freshly grated, plus extra to serve (optional)
50g butter
4 tbsp extra-virgin olive oil
50ml double cream

Steps:

Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium

SPAGHETTI WITH BROCCOLI AND WALNUT-RICOTTA PESTO

Spaghetti With Broccoli and Walnut-Ricotta Pesto image

This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the broccoli florets so the flowers are quite small. They will absorb the sauce in the nicest way when you toss everything together.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 30m

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 garlic clove, cut in half, green shoot removed
2 tablespoons shelled walnuts (about 3/4 ounce)
1 cup basil leaves
1/4 cup fresh ricotta
2 tablespoons warm water
1/4 cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan)
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Salt to taste
1/2 pound broccoli crowns, broken into small florets
1 pound spaghetti
About 1/4 cup pasta cooking water (more to taste)

Steps:

Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and basil and process to a paste. Add the ricotta, 2 tablespoons warm water, and Parmesan and pulse until well blended. Add the olive and walnut oils and process until smooth and homogenous. You can also make this in a mortar and pestle. Taste and add salt as desired. Transfer to a wide pasta bowl.
Bring a large pot of water to a boil. Add the spaghetti and boil 5 minutes. Add the broccoli and continue to boil until the pasta is al dente, about 4 more minutes. Before draining the pasta, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Drain the spaghetti and broccoli and toss at once with the sauce. Serve, passing Parmesan or Pecorino on the side.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 368 milligrams, Sugar 3 grams

PASTA WITH BROCCOLI PESTO

Pasta with Broccoli Pesto image

Broccoli, garlic, walnuts and Parmesan cheese are blended for an easy pesto sauce to toss with pasta, ham and tomatoes in this colorful entree.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield Makes 8 servings.

Number Of Ingredients 9

Ingredients

3 cloves garlic, minced
1 Tbsp. PLANTERS Peanut Oil
1 pkg. (10 oz.) frozen chopped broccoli, thawed
3/4 cup chicken broth
3/4 cup walnut pieces, divided
1/4 cup KRAFT Shredded or Grated Parmesan Cheese
1 pkg. (16 oz.) bow tie pasta, cooked, drained
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Smoked Ham, cut into strips
1 cup cherry tomatoes, halved

Steps:

Cook and stir garlic in hot oil in large skillet on medium heat until tender. Stir in broccoli; cook 3 min., stirring occasionally.
Place chicken broth, broccoli mixture and 1/4 cup of the walnuts in blender container; cover. Blend until smooth; stir in cheese. Place in large bowl.
Add pasta, ham, tomatoes and remaining 1/2 cup walnuts; mix lightly.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g

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