Go Back
–+ servings
Spiral pasta with green sauce and shredded parmesan.
Print

Broccoli Pesto Pasta

If you’re looking for the world’s brightest and most flavorful pasta salad – you’ve found it!
Course Main Course
Keyword Basil, Broccoli, Garlic, Ground Black Pepper, Herbs, Lemon, Nuts, Parmesan Cheese, Pasta, Pine Nuts, Salt
Cooking Method Food Processor, Stovetop
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 203kcal
Author Have A Plant

Equipment

  • Stovetop
  • Medium Pot
  • Food Processor

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

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

Calories: 203kcal | Carbohydrates: 24g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 297mg | Potassium: 1060mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2003IU | Vitamin C: 275mg | Calcium: 191mg | Iron: 3mg