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
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.
Notes
- For a vegan version, substitute Parmesan with nutritional yeast.
- Add a pinch of red pepper flakes for some heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
