Broccoli Pesto Pasta
This pasta recipe with homemade broccoli pesto is an easy and delicious way to kick up nutrition.
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Ingredients
- 12 ounces of pasta, your favorite
- 1 cup broccoli florets, steamed but still crunchy
- 1 large handful fresh basil
- 1 small clove garlic
- ½ cup grated Parmesan
- Pinch of salt
- ½ cup olive oil, plus more if needed
Instructions
Cook the pasta:
- Cook the pasta according to the package directions. Reserve ½ cup pasta water, drain the pasta, and return it to the pot.
Make the broccoli pesto:
- While the pasta cooks, place all the dry ingredients in the food processor bowl and pulse until finely chopped. In between pulses, slowly pour the olive oil in a thin stream. Scrape down the sides of the bowl. You can add more oil if necessary to achieve the desired consistency.
Combine:
- Mix the cooked pasta and broccoli pesto in the pot. Add a little bit of warm reserved pasta water and stir until you achieve a saucy consistency you enjoy.
Serve:
- Serve topped with a little more Parmesan cheese.
Nutrition
Serving: 1 serving | Calories: 411kcal | Carbohydrates: 45g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 7mg | Sodium: 155mg | Potassium: 193mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 1mg
