This delicious Broccoli Pesto Pasta recipe is a fun twist on traditional pesto that is ready to serve in under 30 minutes. Perfectly cooked broccoli is blended with fresh basil, garlic, pine nuts, and parmesan for a creamy, flavor-packed sauce for your favorite pasta. It's a great way to serve some extra veggies and is such a satisfying, healthy, and cozy meal for any night of the week!
Whether you need a quick dinner recipe for busy weeknights or want to get more vegetables on your plate, this easy recipe is a great choice! The bold, fresh flavor of basil pesto pairs perfectly with steamed broccoli, creating a creamy pesto sauce that coats each and every noodle in a brilliant shade of green. We love making it during the spring but it'll quickly become a go-to you'll want to make all year long!
Why You'll Love This Broccoli Pesto Pasta
- Easy to make. Thanks to the food processor, this homemade broccoli pesto recipe is almost as easy as heating up a jar of Marinara Sauce. You'll steam the broccoli in one pan (which is very easy), then strain it off and blend it in the bowl of a food processor with the basil pesto ingredients. Combine the two together and serve!
- So much flavor. Traditional Basil Pesto is one of the most intensely flavored ingredients available, and it's the key to making many delicious pasta dishes! The combination of broccoli and pesto is so wonderful that you'll wonder why you didn't combine the two together sooner. The basil really brings the broccoli to life!
- Naturally vegetarian. It's always nice to find a recipe that can accommodate a variety of eating preferences. The only animal product in this broccoli pesto pasta is Parmesan cheese, which adds a salty, umami flavor to the pesto. It's incredibly satisfying!
Ingredient Notes
To make this delicious broccoli pesto pasta, you will need the following ingredients (full measurements in recipe card below):
- broccoli - start with fresh, raw broccoli florets. It steams quickly in the boiling water.
- basil - you will need fresh basil leaves just like in our traditional Basil Pesto.
- garlic - just peel the garlic because it will blend down in the food processor.
- pine nuts - pine nuts are a classic option, but cashew nuts or blanched almonds work well too.
- Parmesan cheese - grate the Parmesan before blending.
- salt and pepper
- lemon juice - fresh lemon juice adds a bright flavor to lift the whole dish. Feel free to add the lemon zest, too.
- extra virgin olive oil - use this for a glossy, creamy sauce.
- penne pasta - choose the best quality pasta you can afford. Feel free to use whole wheat pasta for extra fiber.
You will also need measuring cups and spoons, a large pot, a slotted spoon, and a food processor.
How to Make the Best Broccoli Pesto Pasta
- Cook broccoli. Bring a large pot of salted water to a boil over medium-high heat. Add broccoli florets and cook until tender, about 2 minutes. Use a slotted spoon to remove the broccoli and set aside.
- Cook pasta. Add penne pasta in the same pot of boiling water and cook until al dente according to package directions, about 8-10 minutes. Reserve ¼ cup of the hot pasta water in a bowl. Drain the pasta and set aside in the pot.
- Make pesto. In a food processor, add cooked broccoli, basil, garlic, pine nuts and Parmesan. Pulse mix until well combined, about 1 minute. Then, add salt, pepper and lemon juice.
- Add olive oil. Slowly pour in olive oil while mixing on low speed until fully combined. You can scrape down the sides of the food processor occasionally to help mix evenly.
- Add pasta water. Slowly pour in reserved pasta water and blend until smooth and creamy.
- Toss. Add the creamy broccoli pesto sauce to the pasta and toss well to coat.
- Serve. Serve warm with extra parmesan cheese if desired.
Recipe Variations
- Nut free version. Instead of pine nuts, use sunflower or pumpkin seeds.
- Make a vegan pesto. Replace the Parmesan with nutritional yeast powder. Adjust to taste.
- Make it spicy. Add some red pepper flakes for a bright, warm flavor.
- Change the pasta. Although penne is a great option for this recipe, there are so many wonderful pastas that can hold sauce well. Try rigatoni, rotini, farfalle pasta or your favorite type.
- Add some toppings. This recipe would taste wonderful with some sun-dried tomatoes, diced tomatoes, green olives, or roasted vegetables served on top.
How to Serve
This broccoli pesto pasta is delicious served on its own, or paired with some of my favorite sides including:
- Garlic Breadsticks
- Vegetarian Stuffed Mushrooms
- Easy Tomato Bruschetta with Balsamic Glaze
- Caprese Salad
- Antipasto Platter
Want some more side dish inspiration? Try these 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Don't overcook the broccoli. There's a fine line between crunchy and mushy, and you want it to be just fork-tender.
- Serve quickly. After it is blended together, the pesto sauce does not need to be cooked any further. Just toss the noodles in the sauce and go! Otherwise, it can thicken, and the delicate basil flavor can disappear.
- Adjust the taste. Feel free to taste the pesto while you're making it. Add a little more lemon juice or a little extra cheese if you'd like. Make it your own!
Storing and Freezing Instructions
How to Store
Store the leftover pesto pasta in an airtight container in the fridge for 3-4 days.
How to Reheat
Either microwave your leftovers for a few minutes or rewarm the pasta in a skillet on the stove. It may help to add a little splash of water to loosen the sauce.
FAQ
Yes! You just need tender, warm broccoli, and that can easily be made with steamed frozen broccoli instead. Just make sure it is fork-tender and not overcooked.
Yes! If you can't find fresh basil around or are in a rush, you can definitely substitute premade pesto sauce. However, you may need to eyeball the amount and adjust to taste.
This simple recipe is absolutely delicious exactly as written, but feel free to change it up! Blend in a can of rinsed and drained white beans for extra protein. You can also add some fresh greens to the pesto, like fresh arugula, spinach, or baby kale. There are many different garnishes you can try, including a sprinkle of Parmesan, diced or sun-dried tomatoes, crumbled bacon, diced olives, roasted veggies, and more.
More Pasta Recipes
- 40 Best Pasta Recipes
- Pesto Penne Pasta
- Creamy Chicken Pesto Pasta
- Mascarpone Pesto Pasta
- Spring Pesto Pasta with Asparagus
- Creamy Tomato Pasta
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Recipe
Broccoli Pesto Pasta
- Total Time: 30 minutes
- Yield: 3-4 servings
- Diet: Vegetarian
Description
This delicious Broccoli Pesto Pasta recipe is a fun twist on traditional pesto that is ready to serve in under 30 minutes. Perfectly cooked broccoli is blended with fresh basil, garlic, pine nuts, and parmesan for a creamy, flavor-packed sauce for your favorite pasta. It's a great way to serve some extra veggies and is such a satisfying, healthy, and cozy meal for any night of the week!
Ingredients
- 2 cups broccoli florets
- 2 cups fresh basil leaves
- 2 cloves garlic, peeled
- ¼ cup pine nuts (or cashews)
- ½ cup Parmesan cheese, freshly grated
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 teaspoon lemon juice, freshly squeezed
- ½ cup extra virgin olive oil
- ½ pound pasta, penne or other type
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add broccoli florets and cook until tender, about 2 minutes. Use a slotted spoon to remove the broccoli and set aside.
- Add pasta in the same pot of boiling water and cook until al dente according to package directions, about 8-10 minutes. Reserve ¼ cup of the hot pasta water in a bowl. Drain the pasta and set aside in the pot.
- In a food processor, add cooked broccoli, basil, garlic, pine nuts and Parmesan. Pulse mix until well combined, about 1 minute. Then, add salt, pepper and lemon juice.
- Slowly pour in olive oil while mixing on low speed until fully combined. You can scrape down the sides of the food processor occasionally to help mix evenly.
- Slowly pour in reserved pasta water and blend until smooth and creamy.
- Add the creamy broccoli pesto sauce to the pasta and toss well to coat.
- Serve warm with extra parmesan cheese if desired.
Notes
How to store: Store the leftover pesto pasta in an airtight container in the fridge for 3-4 days.
How to reheat: Either microwave your leftovers for a few minutes or rewarm the pasta in a skillet on the stove. It may help to add a little splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Past
- Method: Stovetop
- Cuisine: Italian
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