Simple Recipes for Every Day
Broccoli Pesto Pasta
- Serves: 6
- Prep Time: 20 min
- Cook Time: 15 min
Ingredients
- 4 cups broccoli florets
- 1 pound pasta, such as penne or rigatoni
- 2 cups lightly packed basil leaves
- 2 garlic cloves, smashed
- ¼ cup pine nuts, plus more for serving
- 1 cup extra-virgin olive oil
- ½ teaspoon sea salt
- 1 cup freshly grated Parmesan, plus more for serving
- Crushed red pepper flakes, for serving, optional
Ingredients
- 4 cups broccoli florets
- 1 pound pasta, such as penne or rigatoni
- 2 cups lightly packed basil leaves
- 2 garlic cloves, smashed
- ¼ cup pine nuts, plus more for serving
- 1 cup extra-virgin olive oil
- ½ teaspoon sea salt
- 1 cup freshly grated Parmesan, plus more for serving
- Crushed red pepper flakes, for serving, optional
Method
Bring a large pot of salted water to a boil over high heat.
Add the broccoli to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the broccoli to a blender or 6 cup food processor.
Return the water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve 1¼ cup of pasta water.
Meanwhile add the basil, garlic, pine nuts, olive oil, salt and parmesan to the blender with the broccoli and blend until smooth. Slowly pour in the reserved pasta water a little at a time, until a sauce consistency forms, about 1 cup.
Drain the noodles. Transfer the sauce back to the pot. Add the pasta to the sauce and toss to coat.
Top with Parmesan, pine nuts and chili flakes.