Recipes
Broccoli Pesto Pasta
Season :All
Servings :3
Diet :Vegetarian
Time :25 minutes
Difficulty :Easy
A quick and easy weeknight dinner which will become a family favourite! You can vary endlessly with all the different toppings, I mentioned a few below. You do need a food processor for this recipe!
INGREDIENTS
- 65 gr. parmesan cheese, grated
- 75 gr. pistachio nuts, unshelled
- 1 clove of garlic
- 1 lemon
- Bunch of mint
- 500 gr. broccoli
- 3 tbsp. extra virgin olive oil
- Salt and pepper
- 300 gr. spaghetti
Optional toppings
- Crispy pancetta
- Buffalo mozzarella or burrata
- (Baked) cherry tomatoes
- Peas, green asparagus or spinach
PREPARATION
- Dry roast the pistachio nuts in a frying pan for 2 minutes and let it cool.
- Add the parmesan, 200 gr. of broccoli (roughly chopped), garlic, lemon zest and the juice of half a lemon, mint leaves, olive oil and a pinch of salt and pepper to a food processor and pulse until roughly chopped into a pesto, you still want some crunch so don’t blend until smooth.
- Cook the pasta al dente, add the other 300 grams of broccoli florets the last 5 minutes of the pasta cooking time to the pan. Save a glass of the cooking liquid and strain the pasta and broccoli in a colander.
- Add the pasta, broccoli and the pesto back to the pan with a splash of the cooking liquid and cook for 2 minutes. Serve immediately with the optional toppings or simply with a good grating of parmesan.
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