Pasta with broccoli pesto
- Lactose Free
- Vegetarian
- Energy Kcal 564
- Carbohydrates g 68.9
- of which sugars g 4.9
- Protein g 15.9
- Fats g 25
- of which saturated fat g 4.68
- Fiber g 4.9
- Cholesterol mg 7
- Sodium mg 349
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Broccoli pesto pasta, honestly, it’s one of those dishes that totally surprises everyone at the table with how creamy and packed with flavor it is. Northern Italy, you know, has plenty of ways to use veggies, but this easy broccoli pesto pasta recipe puts such a twist on the usual broccoli ideas. Instead of just steaming or roasting, you blend broccoli into a smooth pesto with the classics—Grana Padano DOP cheese, fresh basil, and a whole lot of extra virgin olive oil.
The cool part? How the broccoli’s strong taste just mellows out when mixed with toasted pine nuts, almonds, and all those herby flavors. Kids who normally pass on broccoli suddenly dig in when it’s tossed with pasta and that moist, rich sauce. Folks who love pesto will notice a different vibe, but you still get that comfort of a traditional Italian first course. And look, the Northern Italian touch really comes through with the choice of cheese and nuts, giving you that main mix of tender veggies and a creamy finish. Perfect for a family dinner or lunch.
When you’re craving something quick and good for you, this healthy broccoli pesto pasta totally hits the spot. Keeps things simple, which is great, but doesn’t miss out on flavor. Regional favorites like Grana Padano DOP make this a bit special, and the fact you can blend broccoli into a sauce? Super smart. It sneaks extra veggies into a pasta dish without anyone even noticing. The sauce is smooth and light, but thanks to the almonds and cheese, it sticks to the pasta perfectly, coating every bite.
People all over Italy love putting their own spin on classic recipes, and this vegetarian broccoli pesto pasta is a great example. Some regions add more basil, others toss in walnuts, but the main idea is always fresh and golden, with olive oil bringing everything together. It’s a super super pick for anyone looking for a quick broccoli pesto pasta that still feels homemade and full of real Italian flavor. Next time you want something new but familiar, this broccoli pasta dish is really really the way to go.
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INGREDIENTS
- Ingredients for the pasta
- Bow tie pasta 11.3 oz (320 g)
- Coarse salt to taste
- for the broccoli pesto
- Broccoli 3 ½ cups (320 g)
- Pine nuts 2 tbsp (30 g)
- Peeled almonds 1 tbsp (10 g)
- Basil ¾ tbsp (10 g)
- Grana Padano PDO cheese 1.1 oz (30 g) - (to grate)
- Extra virgin olive oil 5 tbsp (70 g)
- Fine salt 1 pinch
How to prepare Pasta with broccoli pesto
To prepare the pasta with broccoli pesto, start with the pesto: wash the broccoli, divide the florets from the central stem 1 and blanch them for 5 minutes 2, then drain and put them in a bowl full of ice water 3 to cool and keep the color vibrant.
When the broccoli has cooled, drain them from the ice water and dry them with a paper towel. Transfer the broccoli to a blender, add the basil leaves 4, peeled almonds, pine nuts, grated Grana Padano PDO 5, a pinch of salt, and half of the extra virgin olive oil 6. Blend all the ingredients, and add the remaining oil gradually. If the mixture is too dry, add more oil.
The pesto should be creamy, place it in a small bowl 7 and cover it with plastic wrap. Cook the pasta in plenty of boiling water, salted to taste 8. Meanwhile, put the pesto in a large pan and dilute it with a ladle of cooking water 9 to make it softer.
Drain the farfalle al dente 10 and transfer them to the pan with the pesto 11, let it absorb the flavors over low heat for a few minutes, stirring with a spoon. The pasta with broccoli pesto is ready to be served 12, enjoy it immediately!