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Broccoli Pesto Pasta
Prep Time
5 mins
Cook Time
20 mins
 

This Broccoli Pesto Pasta recipe gives a refreshing take on traditional pesto. It's packed with veggies with the same hint of savory basil and nutty pine nuts.

Course: Dinner
Servings: 5 Servings
Ingredients
  • 1 pound Rigatoni pasta
  • 3 cups broccoli florets
  • 2 cups fresh basil
  • ½ cup pine nuts + more for serving
  • 2 tablespoon fresh lemon juice
  • 2 cloves of garlic
  • ½ cup grated parmesan cheese
  • ½ cup olive oil
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to instructions. While pasta is cooking, blanch the broccoli florets by placing broccoli in a large pot of boiling water for 2-3 minutes (broccoli should turn bright green).
  2. Drain broccoli and place in a bowl of ice water. In a food processor, add broccoli florets, basil, pine nuts, lemon juice, garlic, parmesan cheese, olive oil, salt, and mix until smooth.
  3. Add water (1 tbsp. increments) until desired consistency. In a large bowl add drained, cooked pasta and broccoli pesto and toss together until pasta is well coated.