Broccoli Pesto Pasta

Pesto might just be the best pasta sauce ever, with its garlicky kick, Parmigiano-Reggiano goodness, fresh basil aroma, and quality olive oil. The only hitch? Feeling a bit guilty about indulging in a big bowl of pasta drowned in basil pesto alone. Mom’s voice echoes in our heads, asking, “Where are the veggies?” Well, she’s got a point.

Here’s a tasty solution – broccoli pesto! Blend broccoli florets into the pesto sauce for an extra burst of vibrant green and a serious nutritional boost. Broccoli is not just a fiber powerhouse; it’s loaded with vitamin C, vitamin A, iron, calcium, and potassium. Mixed with pasta cooking water, it adds creaminess and a delightful kick to the classic pesto sauce. Mom would approve!

What’s in Broccoli Pesto (Besides Broccoli)?

It’s like a regular basil pesto recipe, but with added broccoli. The simple ingredients include:

• Broccoli florets
• Fresh basil
• Fresh garlic
• Pine nuts
• Extra virgin olive oil
• Parmigiano-Reggiano
• And a secret touch: reserved pasta cooking water.

Easy Broccoli Pesto Pasta Recipe.

Making delicious broccoli pesto pasta is a breeze. With just a few simple steps, you can create a tasty and wholesome meal using common ingredients. Here’s a straightforward guide:

1. Prepare your broccoli pesto ingredients by washing the basil leaves, grating Parmigiano, and peeling the garlic.
2. Boil a large pot of salted water.
3. Boil the broccoli for two minutes, remove the florets, and add your pasta to the same pot.
4. While the pasta cooks, blend broccoli, basil, garlic, pine nuts, extra virgin olive oil, salt, and Parmigiano Reggiano until smooth.
5. Once the pasta is done, take a cup of the pasta water and slowly add it to the pesto as you blend a bit more.
6. Toss the pasta with the broccoli pesto, and enjoy your delicious meal!

Things you need:

1. Large pot.
2. Blender or food processor.
3. Sharp knife.
4. Slotted spoon.

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