Broccoli Pesto Pasta
If you’re looking for the world’s brightest and most flavorful pasta salad – you’ve found it!
Ingredients
- 8 oz Pasta Noodles
- 4-5 Broccoli Florets, cooked, and cooled
- 1/2 Lemon Medium, zest and juice
- 1/4 cup Basil Fresh
- 1/4 cup Parmesan Cheese
- 1/4 cup Nuts Pine, walnuts, almonds, pepitas
- 3-4 cloves Garlic Peeled
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1/2 cup Pine Nuts Optional
- 1/4 cup Herbs Fresh: basil, parsley
Equipment
- Stovetop
- Medium Pot
- Food Processor
Instructions
- Bring a medium pot of salted water to a boil. Add pasta and cook according to package directions. Let pasta cool.
- Place cooked broccoli, lemon zest and juice, basil leaves, Parmesan cheese, nuts, garlic, salt and black pepper in the bowl of a food processor. Process on low while drizzling olive oil in through the vegetable shoot until desired consistency is reached, scraping the sides of the bowl as needed. Taste and adjust seasoning, if necessary. Place in the refrigerator until ready to use (while pasta cools or if making ahead).
- Toss broccoli pesto with cooked pasta until thoroughly combined and transfer to a serving bowl. Top with pine nuts (if using) and fresh herbs. Serve.
Nutrition
Nutrition Facts
Broccoli Pesto Pasta
Amount per Serving
Calories
203
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Cholesterol
2
mg
1
%
Sodium
297
mg
13
%
Potassium
1060
mg
30
%
Carbohydrates
24
g
8
%
Fiber
9
g
38
%
Sugar
6
g
7
%
Protein
12
g
24
%
Vitamin A
2003
IU
40
%
Vitamin C
275
mg
333
%
Calcium
191
mg
19
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Broccoli, Garlic, Ground Black Pepper, Herbs, Lemon, Nuts, Parmesan Cheese, Pasta, Pine Nuts, Salt