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I created this Broccoli Pesto Pasta recipe one evening when my garden was overflowing with fresh basil and I had some broccoli that needed using up. The combination was a happy accident that's now become one of our family's favorite meals. It's amazing how a few simple ingredients can create something so vibrant and delicious. Even my kids who usually push broccoli around their plates ask for seconds of this pasta.
What Makes This Recipe Special
The magic of this dish lies in how the broccoli transforms into a rich creamy pesto when blended with fresh basil and parmesan. I love that it uses ingredients I usually have on hand nothing fancy required. Sometimes I add roasted tomatoes or grilled chicken to change things up. The gorgeous green color always makes me feel like I'm serving something from a fancy restaurant right from my own kitchen.
Everything You Need
Let me share what you'll need to make this wonderful pasta:
- A good bunch of broccoli florets enough for 3 cups when chopped
- 8 ounces of pasta I love using orecchiette the little cups catch the sauce perfectly
- A generous handful of fresh basil leaves
- About 1/2 cup grated parmesan plus extra for topping because you can never have too much
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove of garlic minced
- 1/4 cup walnuts plus extra for garnish
- Salt and pepper to taste
Let's Make Some Magic
Start by getting your ice bath ready this keeps the broccoli beautifully green. Bring a pot of water to boil salt it well then cook your broccoli for about three minutes. Scoop it into the ice bath to cool. Use that same pot of water for your pasta no need to dirty another pot.
While the pasta cooks let's make our pesto. Roughly chop about 3 cups of the cooled broccoli then toss it in your food processor with basil parmesan olive oil lemon juice garlic and walnuts. Pulse until you have a coarse pesto then season to taste. When the pasta's done reserve some of that starchy cooking water it's like liquid gold for making the sauce silky smooth.
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A Symphony of Flavors
What I love most about this dish is how every element plays its part perfectly. The sauce is rich and creamy from the broccoli and walnuts with bright notes from the basil and lemon. That hint of garlic and salty parmesan brings everything together. My husband says it's like spring in a bowl and I couldn't agree more.
Making It Your Own
Over the years I've discovered so many delicious ways to vary this recipe. Sometimes I stir in a spoonful of ricotta for extra creaminess. Roasted cherry tomatoes add lovely bursts of sweetness. When we want protein I'll add some grilled chicken or shrimp. For my low carb friends I often make it with zucchini noodles it's just as delicious.
Your Questions Answered
I often get asked about pasta shapes any short pasta works great but those little ear shaped orecchiette are my favorite. Yes you can use frozen broccoli just thaw and dry it well first. For dairy free friends skip the parmesan or use nutritional yeast instead. The pesto keeps beautifully in the fridge for a couple days just refresh it with a splash of lemon juice before using.
Tips From My Kitchen
Here's what I've learned from making this countless times. Chop your broccoli fairly small for a smoother pesto. Always save some pasta water it's the secret to a silky sauce. Don't skip the ice bath for the broccoli it keeps that gorgeous green color. And always taste your pesto before adding it to the pasta you might want more lemon or salt.
Keeping It Fresh
Leftovers keep well in the fridge for about three days. Just reheat gently with a splash of water or olive oil to bring back that silky texture. The pesto itself freezes beautifully store it in a container for up to a month and thaw overnight when you need it.
From My Kitchen to Yours
This pasta has become such a beloved part of our weekly meals. It's quick enough for busy weeknights but special enough for company. Every time I make it I think about that lucky accident that led to its creation. I hope it brings as much joy to your table as it does to mine. Don't forget to share your photos with me I love seeing how others make this recipe their own.
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Frequently Asked Questions
- → Why do we need to use ice water for the broccoli?
The ice water stops the cooking process and helps keep the broccoli bright green. This technique, called blanching, ensures the broccoli stays crisp and keeps its color.
- → Can I use different nuts in the pesto?
You can swap walnuts for pine nuts, almonds, or pecans. Each nut will give a slightly different flavor but work just as well in the recipe.
- → Why save the pasta water?
The starchy pasta water helps the pesto stick to the pasta better. It also helps create a smoother sauce and helps everything blend together.
- → Can I make this ahead of time?
You can make the pesto ahead and store it in the fridge. When ready to eat, cook fresh pasta and toss with the pesto, adding a bit of pasta water to help it come together.
- → What other pasta shapes work well?
While orecchiette is great for catching the sauce, you can use any short pasta like penne, fusilli, or farfalle. The ridges and curves help hold the pesto.