broccoli pesto

Toasted pecans add unexpected warmth and crunch to this creamy pasta dish.

Creamy Chicken-and-Broccoli Pesto Bow Ties

broccoli florets

Kosher salt

black pepper

basil

garlic

olive oil

lemon

Parmesan

mascarpone cheese

c. shredded rotisserie chicken

c. chopped toasted pecans (optional)

lb. farfalle

red pepper flakes

Everyone, including my picky kids, loved this! Thanks for an easy and quick weeknight dinner!

We'll use an entire broccoli in this recipe by turning the stems into a fresh, lemony basil and broccoli pesto! A light, healthy, vegetarian + vegan pesto pasta dinner, ready in 25 minutes.

Lemon & Broccoli Pesto Pasta

(350 grams) bucatini

Broccoli florets (everything left from the broccoli

Sundried tomatoes,

pine nuts

garlic cloves, roughly chopped

lemons

tsp salt

herbs

(120 milliliterss) extra virgin olive oil

Make the pesto by combining all of the...

Make the pesto by combining all of the ingredients in a food processor or mini chopper. (I usually start by pulsing the broccoli stems, pine nuts and garlic a few times before adding in the liquid ingredients and herbs.)

Boil pasta according to package instructions, adding the...

Boil pasta according to package instructions, adding the broccoli florets to the pan 2-3 minutes before the pasta is ready.

Drain pasta and broccoli and return to the...

Drain pasta and broccoli and return to the pan.

Add the pesto and stir through over a...

Add the pesto and stir through over a very low heat.

Serve topped with sundried tomatoes.

This Broccoli Pesto Pasta with Roasted Vegetables is the best weeknight pasta dish - it&#x27;s simple to make, ridiculously delicious, and it&#x27;s packed with veggies! The pesto itself has broccoli in it for an extra dose of nutrients + flavor, and the pasta is filled with roasted broccoli, cauliflower, bell pepper, butternut squash, shallots, and mushrooms!

Broccoli Pesto Pasta with Roasted Vegetables

rigatoni (or other short-cut pasta)

cauliflower florets (cut into small florets)

butternut squash

red bell pepper,

broccoli crown,

cremini mushrooms, quartered

medium shallot, very thinly sliced

extra virgin olive oil

salt

pepper

pasta water*

cheese,

basil leaves

flat leaf parsley

pine nuts, toasted*

parmesan cheese

juice of 1/2 a lemon

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the cauliflower, butternut squash, red bell pepper, broccoli, mushrooms, and shallots. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Arrange vegetables in a single, even layer (you may need to do this with 2 baking sheets if yours isn&#x27;t large enough). Bake for 25-30 minutes, tossing once, or until vegetables are tender, caramelized, and golden brown.

While vegetables are roasting, make the pesto. Add broccoli florets to your food processor and pulse until very finely chopped. Add the basil, parsley, garlic, pine nuts, parmesan, lemon juice, salt, and pepper and pulse several more times. Add the olive oil and blend until smooth. Season to taste with additional salt and pepper if desired.

Bring a pot of water to a boil for the pasta and salt the water. Once boiling, add your pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta, and add back into the pot or a large mixing bowl. Add the pesto and a splash (start with 1/4 cup) of the pasta water and stir to coat the pasta. Add the roasted vegetables, several cranks of freshly cracked black pepper, and a couple pinches of salt and stir to combine. Add a couple handfuls of parmesan cheese and another splash of pasta water if it seems like it needs more moisture. Season to taste with additional salt and pepper if needed. Serve with extra parmesan, basil leaves, and crushed red pepper flakes if desired.

This vibrant broccoli pesto is quick and easy to make! Whizz it together and toss it with pasta for a fresh, flavorful weeknight dinner.

Broccoli Pesto

broccoli

Parmesan cheese yeast

lemon juice

lemon zest

sea salt

pasta (cooked al dente)

Red pepper flakes (to taste)

Parmesan Parmesan

Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.

Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.

If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.

Looking for an easy pesto recipe? This Broccoli Pesto recipe from Delish.com is the best.

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