Broccoli Pesto Pasta

How to make a Broccoli Pesto Pasta.

  • SERVES: 6
  • PREP TIME: 20 min
  • COOK TIME: 15 min
  • CALORIES: 623


  • 1 lb Cooked pasta of your choice, pasta water reserved
  • 4 cups Broccoli florets
  • 2 cups Basil leaves, lightly packed
  • 2 Garlic cloves
  • ¼ cup Pine nuts
  • 1 cup Extra virgin olive oil
  • ½ tsp Salt
  • 1 cup Parmigiano-reggiano, grated


  1. In a large pot bring water ** to a rapid boil.
  2. 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.
  3. Bring the water ** back to a boil and add your favorite pasta and cook according to the package (reserve 1 cup of pasta cooking water before draining).
  4. In a large blender or food processor, blend together 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 sauce is too thick, add more pasta water one tablespoon at a time.
  5. 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 the broccoli and pasta. Do this to your own taste.

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