Let’s make a delicious Broccoli Pesto Pasta Recipe.
This Broccoli Pesto Pasta Recipe is a delicious and healthy recipe to put on your dinner table. The delicious recipe got its unique taste from that sharp, spicy kick of garlic, salty Parmigiano Reggiano, fresh basil and healthy olive oil.
The pesto is a perfect sauce that will leave you no choice but to crave for more. Basically, this recipe is the best option for veggies, so if you belong to this veggies family, then recipe to your diet plan, so as not run shirt of what to eat at a given point in time.
I can’t wait to eat this delicious recipe after making it. Do you know Why? I am becoming more overweight, and trust me, any time I get hold of this meal, my body system becomes more calm and alive. To my overweight friends, this recipe is perfectly healthy for you.
Let’s make a delicious Broccoli Pesto Pasta Recipe.
Broccoli pesto pasta is very easy to make for dinner. The surprising part is that broccoli has been known for its nutritional value; this green broccoli belongs to the same family of cabbage ”Brassica family”. Broccoli is a good source of vitamins and minerals such as vitamin A and C, calcium, potassium, iron, and other nutritional boosts.
Broccoli gives these delicious recipes a unique creaminess and appetizing look when blended into the pesto along with other pasta cooking water. The key ingredients for this recipe include garlic parmesan, olive oil, pin nuts, salt, basil.
How To Make Perfect Broccoli Pesto Pasta
This broccoli pesto pasta recipe is a thing of logistical beauty. A stockpot of boiling water does double-duty (we love that kind of efficiency, don’t you?), and simple ingredients come together to make a healthy, satisfying supper everyone can feel good about. Oh yeah, that’s the stuff. Here’s how to make this easy, healthy pasta recipe:
- Prep all of your broccoli pesto ingredients—rinse the basil leaves, grate your Parmigiano, peel your garlic.
- Bring a big pot of salted water to a boil.
- Boil the broccoli. After two minutes, remove the florets, and add your pasta.
- While the pasta cooks, make the pesto! Blend the broccoli, basil, garlic, pine nuts, extra virgin olive oil, salt and Parmigiano Reggiano until it’s nice and smooth.
- When the pasta is done, scoop out a cup of that liquid gold (aka pasta water) and add it slowly to the pesto as you blend it a bit more.
- Toss the pasta with the broccoli pesto and dig in!
Tools You’ll Need:
- Stockpot.
- Blender or food processor.
- Sharp knife.
- Slotted Spoon.
Broccoli Pesto Pasta
SERVES: 6
PREP TIME: 20 min
COOK TIME: 15 min
CALORIES: 623
Ingredients
- 1 lb cooked pasta of your choice, pasta water reserved
- 4 cups broccoli florets
- 2 cups basil leaves, lightly packed
- 2Garlic cloves
- ¼ cup pine nuts
- 1 cup extra virgin olive oil
- ½ tsp salt
- 1 cupParmigiano-reggiano, grated
Direction
First Stage
-
- In a large pot, bring water to a rapid boil.
- Add the broccoli, bring the water back up to a boil for two minutes. Do not drain the water! Immediately transfer broccoli (with a slotted spoon) to a colander place under cold running water to stop further cooking.
- Bring the water back to a boil and add your favourite pasta and cook according to the package (reserve 1 cup of pasta cooking water before draining).
- In a large blender or food processor, blend broccoli, basil, garlic, pine nuts, olive oil, salt and Parmigiano-Reggiano until smooth. Slowly pour in 1 cup of reserved pasta water until a nice sauce is formed. If the sauce is too thick, add more pasta water one tablespoon at a time.
- Toss hot pasta with sauce until completely coated. Top with extra Parmesan, pine nuts and chili flakes if desired. Enjoy!
It is important to salt your water before adding broccoli and pasta. Do this to your own taste.
