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Broccoli Pesto Pasta in 30 minutes

Broccoli Pesto Pasta in 30 Minutes: Quick, Creamy Delight

This Broccoli Pesto Pasta comes together in 30 minutes, featuring creamy pesto that's perfect for busy weeknights and picky eaters.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 3 cups broccoli roughly chopped
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic peeled and chopped
  • 1/4 cup pine nuts can substitute with walnuts
  • 1 cup basil leaves fresh
  • salt & black pepper to taste
  • 1/2 cup grated Parmesan cheese
For the Pasta
  • 12 ounces fusilli pasta or gluten-free option

Equipment

  • medium saucepan
  • large pot
  • mini food processor
  • Colander
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Roughly chop broccoli into ½ inch pieces and steam with ½ cup of water for about 5 minutes until tender.
  2. While steaming, peel and chop garlic cloves finely.
  3. Bring a pot of salted water to boil and add fusilli pasta, cooking it until al dente (5-8 minutes).
  4. In a food processor, blend together basil, steamed broccoli, garlic, pine nuts, and olive oil until smooth.
  5. Add salt and pepper to the pesto mix before transferring to a large bowl.
  6. Stir grated Parmesan cheese into the pesto to combine.
  7. Drain pasta, reserving some water, and mix the hot pasta with the pesto, adding reserved water to adjust consistency.
  8. Taste and adjust seasoning before serving with extra Parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 400mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 80mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or olive oil.

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