Broccoli Pesto Pasta
Ingredients
The pasta
-
1
pound
uncooked pasta (such as rigatoni or penne)
The pesto
-
2
cups
broccoli florets
-
1
cup
green olives (drained and pitted)
-
3
tablespoons
pine nuts
-
2
cups
fresh basil leaves
-
3
cloves
garlic (roughly chopped)
-
3
tablespoons
freshly grated Parmesan cheese
-
¼
cup
extra-virgin olive oil
-
to taste
none
salt
-
to taste
none
freshly ground black pepper
Optional toppings
-
none
none
ricotta (for serving)
-
none
none
red pepper flakes (for serving)
Instructions
- 1. Boil salted water and cook broccoli for 1 minute, then transfer to a blender.
- 2. Bring the water back to a boil and cook the pasta until al dente, reserving 1 cup of pasta water before draining.
- 3. Toast pine nuts in a skillet over medium heat for about 3 minutes until fragrant.
- 4. Add toasted pine nuts, olives, basil, garlic, Parmesan, pepper, and ½ cup of reserved pasta water to the blender with broccoli.
- 5. Pulse until combined, then stream in olive oil while blending until puréed. Season with salt and pepper.
- 6. Toss the cooked pasta with the desired amount of pesto, adding more pasta water if needed.
- 7. Serve warm, at room temperature, or chilled, optionally topped with ricotta and red pepper flakes.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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