Get ready to fall in love with dinner all over again! Lemony Broccoli Pesto Pasta is that magical combination of bright, zesty flavors and creamy, crave-worthy texture that makes you want to twirl every last strand around your fork. Packed with fresh basil, vibrant broccoli, tangy lemon, and rich Parmesan, this dish comes together fast but tastes like it’s been composed with care. Whether you’re looking for a quick weeknight savior or a veggie-heavy comfort dish, this recipe delivers—a celebration of simple ingredients that turn into something entirely special.

Ingredients You’ll Need

Lemony Broccoli Pesto Pasta Recipe - Recipe Image

Ingredients You’ll Need

The best part about this recipe is how approachable yet essential each ingredient is. Every one infuses the Lemony Broccoli Pesto Pasta with its own unique flavor, texture, and color, from the cheery green broccoli to the nutty Parmesan and aromatic basil.

Pasta (12 ounces, penne or fusilli): Short, spiral-shaped pasta clings to the pesto beautifully, but any favorite pasta works.
Broccoli florets (2 cups, steamed): Tender, slightly earthy broccoli brightens the pesto and amps up the nutrition.
Fresh basil leaves (1 cup): Basil brings a fresh, peppery punch and that unmistakable pesto aroma.
Grated Parmesan cheese (1/4 cup): Adds salty, savory depth—grate fresh for best flavor.
Pine nuts or walnuts (1/4 cup): These add creamy texture and a toasty richness (walnuts are a great budget-friendly swap).
Minced garlic (2 cloves): No pesto is complete without the sharp bite of garlic to tie things together.
Extra virgin olive oil (1/2 cup): Essential for that luscious, silky sauce—use a good-quality oil for best results.
Juice and zest of 1 lemon: Bold lemony flavor lights up the entire dish and gives it signature brightness.
Salt and freshly ground black pepper to taste: Just a pinch of each brings all these vivid flavors into perfect balance.
Extra Parmesan for serving: Don’t skip this finishing touch—it ties the whole Lemony Broccoli Pesto Pasta together!

How to Make Lemony Broccoli Pesto Pasta

Step 1: Cook Your Pasta

Bring a large pot of salted water to a boil and add your pasta of choice. Cook it just until al dente, following the package instructions—this keeps the pasta pleasantly firm and perfect for capturing all that bright green pesto. Don’t forget to save about half a cup of the cooking water before draining; this starchy water will help get your pesto luxuriously silky later.

Step 2: Steam the Broccoli

While your pasta bubbles away, steam the broccoli florets until they’re just tender and vividly green—about 3 to 4 minutes is all you need. You want the broccoli to stay bright and flavorful; overcooking will dull the color and taste. Once steamed, let the florets cool slightly so they don’t cook the herbs in your pesto.

Step 3: Blend the Pesto

Now the real magic begins. Into a food processor, toss in the steamed broccoli, fresh basil leaves, grated Parmesan, pine nuts or walnuts, minced garlic, lemon juice, and zest. Pulse everything until the mixture is finely chopped, scraping down the bowl as needed to keep everything moving. With the food processor running, slowly stream in the extra virgin olive oil until your pesto becomes smooth, creamy, and vibrant green. Season generously with salt and black pepper, giving it a quick taste to adjust as needed.

Step 4: Toss it All Together

Pour the hot, cooked pasta into a large bowl and add all of that gorgeous broccoli pesto. Gently toss, gradually drizzling in reserved pasta water until the sauce clings to every noodle and gets to your preferred consistency. Some like it thick and hearty; others prefer a lighter, silkier sauce—just add a little water at a time and toss as you go. Serve immediately, topped with a flurry of extra Parmesan.

How to Serve Lemony Broccoli Pesto Pasta

Garnishes

For the prettiest—and tastiest—finish, a shower of freshly grated Parmesan is always a welcome touch. A sprinkle of extra basil leaves, a few lemon zest curls, or even a pinch of red pepper flakes add vibrant color and flavor. These simple garnishes turn every bowl of Lemony Broccoli Pesto Pasta into a visual treat and add lovely layers of aroma and taste.

Side Dishes

This pasta doesn’t need much to shine, but serving it alongside a crisp green salad with a lemony dressing or a warm loaf of crusty bread creates a well-rounded meal. Roasted cherry tomatoes or grilled asparagus make especially good companions—they complement the zesty, fresh flavors without overwhelming them.

Creative Ways to Present

Make this dish the star of your next brunch by spooning it into individual bowls or pretty glass jars for single servings. You can also serve the Lemony Broccoli Pesto Pasta cold as a picnic salad; just toss with a splash of olive oil to refresh it before serving. For a family-style presentation, pile it high on a big platter, nestle in a few lemon wedges, and let everyone dig in.

Make Ahead and Storage

Storing Leftovers

If you have extra Lemony Broccoli Pesto Pasta, simply scoop any leftovers into an airtight container and pop it into the fridge. It stays fresh and flavorful for up to three days, making it a dream for quick lunches or snack attacks. The flavors deepen over time, so don’t be surprised if tomorrow’s bowl tastes even brighter than the first!

Freezing

For longer storage, the broccoli pesto sauce freezes beautifully. Just transfer extra pesto (without pasta) to a freezer-safe container or zip-top bag and stash it away—it’ll keep for up to three months. Thaw in the refrigerator overnight when you’re ready to use, and toss with freshly cooked pasta for a near-instant dinner.

Reheating

Reheat Lemony Broccoli Pesto Pasta gently on the stovetop or in the microwave, adding a splash of water or olive oil to help loosen up the sauce if it’s thickened in the fridge. Warm over low heat and stir often just until heated through; avoid high temps, which can make the sauce separate or lose its vivid color.

FAQs

Can I make the pesto ahead of time?

Absolutely! The broccoli pesto can be made up to three days in advance and stored in the fridge. Just give it a quick stir (and maybe a drizzle of extra olive oil) before tossing with freshly cooked pasta.

What can I use instead of pine nuts?

Walnuts are a fantastic substitute, offering a similar creamy texture and mild flavor—plus, they’re more budget friendly. Sunflower seeds or slivered almonds also work in a pinch.

Is there a vegan version of Lemony Broccoli Pesto Pasta?

Yes! To make this dish vegan, swap out the Parmesan cheese for nutritional yeast. You’ll keep that cheesy, umami flavor without any dairy.

Can I serve this pasta cold?

Definitely. Lemony Broccoli Pesto Pasta makes a perfect cold pasta salad, especially on picnics or hot days. Just toss it with a little extra olive oil before serving to revive the flavors.

How do I prevent the pesto from turning brown?

The lemon juice and zest help keep the pesto bright, but if you want to go the extra mile, press a piece of plastic wrap directly on the surface of the pesto before refrigerating. This minimizes air exposure and keeps the color vibrant.

Final Thoughts

If you’re craving something fresh, fast, and guaranteed to surprise your taste buds, this Lemony Broccoli Pesto Pasta deserves a spot on your table. It’s a joyful way to fill your bowl with green goodness, cozy pasta, and zippy flavor in record time. Try it once and you just might find it sneaking onto your regular dinner rotation!

Lemony Broccoli Pesto Pasta Recipe

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4.9 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Lemony Broccoli Pesto Pasta is a delightful twist on traditional pesto pasta, boasting a vibrant flavor profile that combines the freshness of lemon with the earthiness of broccoli. The creamy pesto sauce coats each strand of pasta, making for a satisfying and nutritious meal.

Ingredients

Scale

Pasta:

12 ounces pasta (such as penne or fusilli)

Broccoli Pesto:

2 cups broccoli florets, steamed
1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts or walnuts
2 cloves garlic, minced
1/2 cup extra virgin olive oil
juice and zest of 1 lemon
salt and freshly ground black pepper to taste

Extra Parmesan for serving

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Instructions

Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
Make the Broccoli Pesto: In a food processor, combine the steamed broccoli, basil, Parmesan, nuts, garlic, lemon juice, and zest. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
Season and Toss: Season the pesto with salt and pepper to taste. Toss the cooked pasta with the broccoli pesto, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Serve: Serve immediately, topped with extra Parmesan cheese.