Description
Brighten your dinner table with this Lemony Broccoli Pesto Pasta! A quick, creamy, and vibrant dish featuring zesty lemon, fresh basil, and nutrient-packed broccoli. Perfect for weeknights or a special occasion, this pasta recipe is as healthy as it is delicious.
Ingredients
- 1 pound uncooked pasta (mezze rigatoni recommended)
- 2 ½ cups (8 ounces) broccoli florets
- 1 cup (1 ounce) fresh basil leaves, tightly packed
- 1 cup (1 ounce) freshly-grated Parmesan cheese
- ⅓ cup toasted pine nuts or slivered almonds
- 1 large handful (2 ounces) fresh baby spinach
- 2 large cloves garlic
- 1 large lemon, zest and juice
- ½ teaspoon fine sea salt
- ½ teaspoon freshly-ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Boil the water: Bring a large stockpot of salted water to a boil over high heat.
- Cook the broccoli: Add the broccoli to the boiling water and cook for 3 minutes, until tender. Use a slotted spoon to transfer the broccoli to a food processor. Keep the water boiling for the pasta.
- Cook the pasta: Add the pasta to the same pot and cook until al dente.
- Prepare the pesto: To the food processor, add basil, Parmesan, pine nuts, spinach, garlic, lemon zest, lemon juice, salt, and pepper. Blend while drizzling in olive oil until smooth. Add ¼ cup of starchy pasta water and pulse until creamy.
- Combine: Drain the pasta, reserving ½ cup of starchy water. Toss the pasta with the broccoli pesto. Add starchy water as needed for a creamy consistency.
- Serve: Plate the pasta and garnish with extra Parmesan and freshly-ground black pepper. Serve warm and enjoy!
Notes
- Pasta Options: Short pasta like rigatoni or penne works best for this recipe.
- Customizations: Add grilled chicken, shrimp, or chickpeas for extra protein.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian