Description
A vibrant and healthy broccoli pesto pasta recipe that combines steamed broccoli, fresh basil, arugula, garlic, pine nuts, and Parmesan for a delicious, creamy sauce served over your favorite pasta. Ready in just 30 minutes, this dish is perfect for a quick, nutritious meal.
Ingredients
Pasta
- 12 ounces pasta of choice
Pesto Sauce
- 3 cups broccoli florets, chopped
- 1 cup arugula
- 2 cups fresh basil leaves, packed
- 1/3 cup olive oil
- 1/4 cup Parmesan cheese (or vegan Parmesan)
- 1/2 cup pine nuts
- 4 cloves garlic
- 1/2 teaspoon salt, or to taste
- Juice from 1 large lemon (about 3 tablespoons)
- Black pepper to taste
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- Steam broccoli: Place the chopped broccoli florets in a pot with about an inch of water. Cover and steam for 5-10 minutes, or until just fork tender. Drain any excess water and allow the broccoli to cool for 5 minutes.
- Blend sauce: In a food processor, combine the cooled broccoli, arugula, fresh basil, olive oil, Parmesan, pine nuts, garlic, salt, lemon juice, and black pepper. Process until smooth and creamy.
- Taste and adjust: Taste the pesto and adjust seasoning as needed. If the sauce is too thick, thin it out with a little more olive oil or a splash of water, keeping it on the thicker side is preferred.
- Serve: Toss the cooked pasta with the broccoli pesto sauce until well coated. Serve immediately and enjoy.
Notes
- Use vegan Parmesan for a dairy-free version.
- To enhance flavor, toast the pine nuts lightly before blending.
- Pesto can be stored in the refrigerator for up to 3 days in an airtight container.
- For a nuttier flavor, substitute pine nuts with walnuts or almonds.
- Add a pinch of red pepper flakes for a subtle heat.
