Why You’ll Love Broccoli Pesto Pasta Recipe
This recipe is ready in just 30 minutes, making it perfect for busy days. The broccoli adds extra nutrients and a creamy texture, while basil, lemon, and garlic keep the pesto bright and flavorful. It is simple, wholesome, and easy to customize.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces pasta of choice
3 cups broccoli
1 cup arugula
2 cups fresh basil
1/3 cup olive oil
1/4 cup cashew parmesan
1/2 cup pine nuts
4 cloves garlic
1/2 teaspoon salt, or to taste
Juice from 1 lemon
Black pepper to taste
Directions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.
Add the chopped broccoli florets to a pot with about an inch of water. Cover and steam for 5 to 10 minutes, or until just fork-tender. Drain any excess water and let the broccoli cool for about 5 minutes.
Add the cooled broccoli to a food processor with the basil, olive oil, cashew parmesan, pine nuts, garlic, salt, lemon juice, and black pepper. Blend until smooth.
Taste the pesto and adjust the seasoning as needed. Add more olive oil or a splash of water if you prefer a thinner sauce.
Combine the pesto with the cooked pasta and stir well. Fold in a large handful of fresh arugula before serving. Top with extra cashew parmesan and red pepper flakes if desired.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Use spinach instead of arugula for a milder flavor. Swap pine nuts with walnuts, almonds, or sunflower seeds. Add roasted cherry tomatoes, sautéed mushrooms, or grilled zucchini for extra vegetables. For more protein, mix in chickpeas, white beans, tofu, or grilled chicken.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or olive oil to loosen the sauce. This pasta is best enjoyed fresh, but the pesto can also be made ahead and refrigerated separately.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works well. Steam it until tender, drain it thoroughly, and let it cool slightly before blending.
What type of pasta works best?
Short pasta like penne, fusilli, or rigatoni works especially well because it holds the pesto nicely.
Can I make this recipe nut-free?
Yes, replace the pine nuts with sunflower seeds or pumpkin seeds.
Can I use regular parmesan?
Yes, regular parmesan can be used instead of cashew parmesan if you do not need the recipe to be dairy-free.
How do I make the sauce thinner?
Add a splash of pasta water, plain water, or olive oil until it reaches your preferred consistency.
Can I make the pesto ahead of time?
Yes, the pesto can be made ahead and stored in the refrigerator for up to 3 days.
Why should the broccoli cool before blending?
Cooling it slightly helps keep the pesto fresh-tasting and prevents the basil from wilting too much.
Can I add more lemon juice?
Yes, add more lemon juice if you prefer a brighter, tangier flavor.
Is this recipe vegan?
It can be vegan if you use cashew parmesan or another dairy-free parmesan alternative.
Can I serve this pasta cold?
Yes, it can be served as a cold pasta salad. Add a little extra olive oil or lemon juice before serving.
Conclusion
Broccoli pesto pasta is a quick, flavorful, and nourishing meal that is easy to prepare in just 30 minutes. With fresh basil, tender broccoli, lemon, garlic, and arugula, it is a simple pasta dish that tastes bright, creamy, and satisfying.
