Broccoli Pesto Pasta

There’s something undeniably comforting about a bowl of Broccoli Pesto Pasta. I remember the first time I made this dish; it was a chilly spring evening, and I had a craving for something fresh yet cozy. As I meticulously chopped the vibrant green broccoli and watched the colors bloom in the pot, I felt a warmth in my kitchen that was echoed in my heart. The aroma of sautéed onion and garlic filled the air, making my mouth water in anticipation of the delicious meal ahead. This dish became a staple for me, striking just the right balance between health and indulgence. Whether it’s a casual weeknight or a gathering with friends, Broccoli Pesto Pasta always delivers smiles and satisfied bellies.

Broccoli Pesto Pasta Shopping List

When it comes to making Broccoli Pesto Pasta, the ingredients are what elevate this dish from simple to sensational. Each component plays a vital role in creating a balanced flavor profile that is both nourishing and satisfying. From the fresh broccoli to the parmesan cheese, these ingredients come together to create a creamy, luscious sauce that coats every bite of pasta perfectly.

• 4 cups broccoli florets: Fresh and vibrant, broccoli is the star of this dish, adding nutrients and a lovely green color.
• 1/2 lb short cut pasta, such as mini penne: The right shape of pasta is essential for holding onto that creamy pesto sauce.
• 2 tablespoons olive oil: Adds richness and depth of flavor, enhancing the overall taste.
• 1/2 cup diced yellow onion: Provides a sweet, aromatic base for the sauce.
• 2 cloves minced garlic: A must-have for that aromatic flavor that complements the broccoli.
• 2/3 cup grated parmesan cheese: The real deal, adding creaminess and a salty kick to the pesto.
• Reserved pasta water or heavy cream: Use this to adjust the consistency of your pesto as needed.
• Salt and pepper: Essential seasonings to elevate all the flavors.

Recipe Steps for Broccoli Pesto Pasta

Let’s dive into making Broccoli Pesto Pasta. This process is straightforward and perfect for anyone, whether you’re new to cooking or a seasoned chef. As you follow these steps, you’ll enjoy the vibrant colors and tantalizing aromas filling your kitchen.

1. Start by bringing a large pot of salted water to a boil. This is the water that will cook your pasta and broccoli. Make sure the water is bubbling vigorously before you add anything in!
2. Add the broccoli florets to the boiling water. Blanch them for about 2 to 3 minutes, or until the stems are fork tender. You want to maintain that beautiful green color!
3. Once the broccoli is tender, remove it with a slotted spoon and set it aside. This step is crucial as you don’t want to overcook the broccoli at this stage.
4. Now, in the same pot of water, add your short cut pasta. Cook according to the package instructions, usually around 7 to 10 minutes, until al dente. Stir occasionally to prevent sticking.
5. While the pasta cooks, heat a skillet over medium heat and add the olive oil. Once hot, add the diced onion and sauté for about 5 minutes, or until it’s browned and softened. Watch it closely; you want it to become sweet and fragrant.
6. Next, throw in the minced garlic and cook for another minute, stirring to combine. The aroma will fill your kitchen and make your stomach rumble!
7. Once the pasta is cooked, reserve about a cup of the pasta water and then drain the rest. Quickly add the sautéed onion and garlic to a food processor.
8. In the food processor, add the blanched broccoli, grated parmesan cheese, and a splash of the reserved pasta water. Pulse until the mixture starts coming together. Adjust the consistency with more pasta water or heavy cream, based on your preference. I love mine a little chunky, so I don’t add too much.
9. Finally, toss the drained pasta with the broccoli pesto. Make sure every piece of pasta is coated in that creamy goodness. Taste and adjust seasonings with salt and pepper as needed.
10. Serve warm with extra grated parmesan cheese on top and enjoy the fruits of your labor!

Tips for Success

To ensure your Broccoli Pesto Pasta turns out perfectly every time, here are some tips to keep in mind. These insights will help you navigate any challenges and elevate your dish to new heights.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water to refresh the sauce.
• Freezing: You can freeze the pesto before mixing it with the pasta. Just store it in a freezer-safe container for up to three months.
• Pairing: This dish pairs beautifully with a light salad or grilled vegetables. Consider serving it with a crisp green salad for a refreshing contrast.
• Garnishing: Top with additional grated parmesan cheese and a drizzle of olive oil before serving for an extra touch of flavor.
• Experimentation: Don’t hesitate to customize the pesto with herbs or nuts. Adding a handful of spinach or walnuts can give it a different twist!
• Cooking Pasta: Always taste the pasta a minute or two before the recommended cooking time to achieve the perfect al dente texture.

What to Serve With Broccoli Pesto Pasta

• Garlic Bread: A warm, crispy slice of garlic bread pairs excellently with the creamy pesto.
• Fresh Salad: Serve with a light salad, such as a simple arugula salad dressed with lemon vinaigrette, to add freshness and crunch.
• Grilled Chicken: For those wanting protein, grilled chicken or shrimp can be a delicious addition.
• Roasted Vegetables: Roasted seasonal vegetables complement the flavors of the pasta beautifully.
• Wine Pairing: Enjoy a light white wine, like a Sauvignon Blanc, to balance the richness of the pesto.
• Picnic Option: The pasta also works well for a picnic, as it can be served cold or at room temperature.

FAQ

Conclusion

In summary, Broccoli Pesto Pasta is more than just a meal; it’s a delightful combination of flavors and textures that will leave you craving more. Its simplicity and adaptability make it perfect for any occasion. I encourage you to try this recipe, whether for a quick weeknight dinner or a lovely gathering with friends. You won’t be disappointed!

Broccoli Pesto Pasta

The ultimate comfort food, Broccoli Pesto Pasta is creamy, vibrant, and oh-so-easy to make. Packed with fresh vegetables and topped with rich parmesan cheese, this dish is perfect for weeknight dinners or gatherings. You’ll want to make it again and again!

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Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups broccoli florets
• 1/2 lb short cut pasta, such as mini penne
• 2 tablespoons olive oil
• 1/2 cup diced yellow onion
• 2 cloves minced garlic
• 2/3 cup grated parmesan cheese use the real stuff please!
• to taste salt and pepper

Equipment

• Large Pot
• Food Processor
• Grater
• Skillet
• Cutting Board

Method

 

1. Bring a large pot of salted water to boil. Add the broccoli florets to the boiling water for about 2 to 3 minutes, until fork-tender. Remove with a slotted spoon.
2. In the same pot, add the short cut pasta and cook according to package instructions, about 7 to 10 minutes until al dente. Drain the pasta.
3. In a skillet over medium heat, add the olive oil, diced onion, and sauté for about 5 minutes until browned and softened. Then add the minced garlic and cook for an additional minute.
4. In a food processor, combine the sautéed onion and garlic, broccoli florets, grated parmesan cheese, and a splash of reserved pasta water. Pulse until it starts to come together, adjusting with more pasta water or heavy cream for desired consistency.
5. Toss the drained pasta with the broccoli pesto sauce, ensuring all pasta is well coated. Taste and adjust seasoning with salt and pepper.
6. Serve warm, topped with more grated parmesan cheese if desired.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water to refresh the sauce.
• Freezing: You can freeze the pesto before mixing it with the pasta. Just store it in a freezer-safe container for up to three months.
• Pairing: This dish pairs beautifully with a light salad or grilled vegetables. Consider serving it with a crisp green salad for a refreshing contrast.
• Garnishing: Top with additional grated parmesan cheese and a drizzle of olive oil before serving for an extra touch of flavor.
• Experimentation: Don’t hesitate to customize the pesto with herbs or nuts. Adding a handful of spinach or walnuts can give it a different twist!
• Cooking Pasta: Always taste the pasta a minute or two before the recommended cooking time to achieve the perfect al dente texture.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.