Can you make broccoli pesto pasta with frozen broccoli?

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.

Can you make broccoli pesto pasta with premade pesto?

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.

What else can I add to broccoli pesto pasta?

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.

Broccoli Pesto Pasta

Name: Broccoli Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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

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

Cook Mode Prevent your screen from going dark

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 1/4 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