Broccoli Pesto Pasta

This broccoli pesto pasta is an easy, kid-friendly, weeknight meal that comes together in less than 30 minutes! In addition to basil, this broccoli pesto is made with sautéed broccoli stems and fresh spinach for a light, healthy, summery meal!

Course Dinner, Main Course

Cuisine American, Italian

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 508kcal

Author Kyleigh Sage

Equipment

blender (or food processor)

Ingredients

Broccoli Pesto

1 tablespoon olive oil
1 medium shallot finely diced
3 cloves garlic sliced
1 cup broccoli stems roughly chopped
1 cup parmesan cheese shredded
1 cup fresh spinach packed
1 cup fresh basil leaves packed
¼ cup pine nuts
¼ cup extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons lemon zest optional
1 teaspoon kosher salt more to taste
½ teaspoon black pepper
¼ cup pasta water more as needed

Pasta

16 ounces short pasta
3 cups broccoli florets steamed

Garnish

parmesan cheese
toasted pine nuts
fresh basil

US Customary - Metric

Instructions

Cook the pasta according to package directions. Make sure you heavily salt the water and cook the pasta for about 1-2 minutes less than the listed time for perfect al dente pasta! Before draining, scoop out about ½ cup of the starchy pasta water and set aside. Then drain the pasta (but do NOT rinse it).
While the pasta is cooking, start on the sauce.
Cut the broccoli florets into bite sized pieces and set aside. Then roughly chop about 1 cup of the remaining broccoli stems.
While the pasta is cooking, you can steam the broccoli over the boiling pasta for 2-3 minutes. Or you can add the broccoli florets to the boiling water with the pasta for the last 2-3 minutes of cooking time.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add in the diced shallots, diced broccoli stems, and garlic and cook for 5-10 minutes, or until the broccoli stems are tender.
Add the sautéed broccoli stems to a blender or food processor along with the shredded parmesan, fresh spinach, fresh basil, pine nuts, olive oil, lemon juice, lemon zest, salt, and pepper.
Then blend until smooth. If the broccoli pesto is too thick, slowly add in about ¼ cup of reserved pasta water. If desired, you can also blend the cooked broccoli florets into the sauce, you'll just need a little extra pasta water to loosen the sauce. Taste and adjust seasonings as needed.
Toss the cooked pasta and steamed broccoli with the broccoli pesto sauce. Garnish with more shredded parmesan and toasted pine nuts and enjoy!

Notes

This broccoli pesto pasta is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days.

The pasta will soak up the sauce in the fridge, so it's best to gently reheat on the stove with a little cream or water to add more moisture.

Nutrition