Ingredients
Scale
- 4 cups broccoli florets
- 1 pound pasta (penne or rigatoni)
- 2 cups fresh basil leaves
- 2 garlic cloves, smashed
- ¼ cup pine nuts, plus extra for topping
- 1 cup extra-virgin olive oil
- ½ teaspoon sea salt
- 1 cup freshly grated Parmesan cheese, plus extra for topping
- Optional: Red pepper flakes for a kick
Instructions
- Boil salted water in a big pot.
- Cook broccoli until tender (about 4 mins), then blend it.
- Reboil water, cook pasta until al dente, save 1¼ cup pasta water.
- Blend broccoli, basil, garlic, pine nuts, olive oil, salt, and Parmesan until smooth.
- Gradually add reserved pasta water until it’s saucy (around 1 cup).
- Drain noodles, mix them with the sauce in the pot.
- Top with Parmesan, pine nuts, and chili flakes if you’re feeling spicy!
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
Nutrition
- Serving Size: 6
- Calories: 698 kcal