Description
A vibrant and creamy broccoli pesto pasta packed with fresh herbs, greens, and nutty flavor. This wholesome dish is quick to make and perfect for a nourishing plant-based meal.
Ingredients
- 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
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- While the pasta cooks, add chopped broccoli florets to a pot with about an inch of water. Cover and steam for 5–10 minutes until fork tender. Drain and let cool for 5 minutes.
- Add the slightly cooled broccoli to a food processor along with basil, arugula, olive oil, cashew parmesan, pine nuts, garlic, salt, lemon juice, and black pepper. Blend until smooth.
- Taste the pesto and adjust seasoning as needed. Add more oil or a splash of water if a thinner consistency is desired.
- Drain the pasta and combine with the broccoli pesto sauce. Toss well to coat.
- Stir in an extra handful of fresh arugula before serving. Top with additional cashew parmesan and optional red pepper flakes.
Notes
- Reserve a small amount of pasta water to loosen the sauce if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Swap pine nuts with walnuts or almonds for a more budget-friendly option.
- Serve with a squeeze of fresh lemon for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boil
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 13 g
- Cholesterol: 0 mg
