BROCCOLI PESTO PASTA
A new delicious version of the Italian favourite, pesto pasta, with broccoli
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium
BROCCOLI-WALNUT PESTO WITH PASTA
Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
- Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
- Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
- Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
- Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.
Nutrition Facts : Calories 410 calorie, Fat 15.5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 554 milligrams, Carbohydrate 57 grams, Fiber 8 grams, Protein 13 grams, Sugar 3 grams
BROCCOLI-WALNUT PESTO PASTA
Pesto becomes more full-bodied with the addition of broccoli that's blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets - not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
- Drop the pasta into the boiling water and cook according to the package's directions for al dente. Reserve 1/2 cup pasta cooking water.
- Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
- Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
- Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 26 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 3 grams
BROCCOLI PESTO
Delicious take on traditional pesto with a great creamy texture. Perfect with fusilli, bow ties, or hot baked French bread. Serve over grilled chicken too. DELICIOUS!
Provided by genalynne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
- Blend steamed broccoli, basil, olive oil, Parmesan cheese, pine nuts, garlic, vegetable broth, cayenne pepper, salt, and black pepper in a blender until smooth and pourable.
Nutrition Facts : Calories 112 calories, Carbohydrate 3.3 g, Cholesterol 2.2 mg, Fat 10 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 54 mg, Sugar 0.7 g
BROCCOLI PASTA
Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
- Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
- In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
BROCCOLI - PESTO PASTA
Broccoli makes a deliciously quick pesto - type sauce when briefly cooked and mashed with garlic, lemon, chilli and pine nuts. I use castelli cheese as I am veggie, if us are not use grana padano cheese. This is a "superfood" dish a good source of vitamins.
Provided by PinkCherryBlossom
Categories Penne
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta aaccording to packet instructions.
- Boil broccoli for 4 minutes, drain and return to the pan.
- mash the broccoli and add the grated garlic and the zest of the lemon, add the chilli and pine nuts.
- Drain the pasta and add the pesto. Cut the lemon in half and squeeze over the juice. Pour in the olive oil and season to taste.
- add the cheese, toss the pasta and serve.
Nutrition Facts : Calories 615, Fat 24.8, SaturatedFat 3.6, Cholesterol 3.3, Sodium 88.1, Carbohydrate 92.4, Fiber 14.6, Sugar 1.5, Protein 12.8
PASTA WITH BROCCOLI PESTO
Provided by Florence Fabricant
Categories weekday, pastas
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Steam the broccoli flowerets about three minutes, until tender but still bright green. Rinse under cold water, then drain and set aside. Put a large pot of salted water on the stove to boil for the pasta.
- When the broccoli is done, reserve four small flowerets for garnish and place the rest in the food processor along with the garlic and nuts. Process until finely ground.
- With the machine running, pour the olive oil into the food processor through the feed tube. Stop the machine, scrape the sides, season with salt and pepper and process briefly. Transfer the mixture to a dish and set aside.
- When the water is boiling, place the pototoes in the pot and boil for five minutes. Add the pasta, stir to separate the strands and cook until the pasta is al dente, about eight minutes. Drain potatoes and pasta together and transfer to a warm serving dish.
- Toss the pasta and potatoes with the pureed broccoli mixture. Divide the pasta among four shallow bowls and garnish each serving with a reserved broccoli floweret and serve immediately with Parmesan cheese on the side.
PASTA WITH BROCCOLI PESTO
Broccoli, garlic, walnuts and Parmesan cheese are blended for an easy pesto sauce to toss with pasta, ham and tomatoes in this colorful entree.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Cook and stir garlic in hot oil in large skillet on medium heat until tender. Stir in broccoli; cook 3 min., stirring occasionally.
- Place chicken broth, broccoli mixture and 1/4 cup of the walnuts in blender container; cover. Blend until smooth; stir in cheese. Place in large bowl.
- Add pasta, ham, tomatoes and remaining 1/2 cup walnuts; mix lightly.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
BROCCOLI PESTO & PANCETTA PASTA
Serve this healthy bowl of pasta topped with cherry tomatoes for a quick and easy midweek meal. It's tossed with broccoli pesto, and takes just 25 minutes to make
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.
- Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
- Set a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.
Nutrition Facts : Calories 452 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium
CHICKEN AND BROCCOLI PASTA WITH PESTO
Make and share this Chicken and Broccoli Pasta With Pesto recipe from Food.com.
Provided by JillAZ
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
- While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
- Set aside.
- Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
- Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
- To freeze:.
- Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
- To serve:.
- Thaw in micro or fridge. Bake in baking dish at 350 degrees for 30-35 minutes or until heated through. Sprinkle with additional freshly grated parmesan before serving.
- Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.
Nutrition Facts : Calories 587.1, Fat 13.2, SaturatedFat 3.1, Cholesterol 73.2, Sodium 228.1, Carbohydrate 81.8, Fiber 15.5, Sugar 1.6, Protein 40.1
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BROCCOLI PESTO PASTA RECIPE | REAL SIMPLE
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4.5/5 (13)Total Time 30 minsServings 4
- Preheat oven to 400°F. Cut stalk from broccoli head; peel and thinly slice into rounds. Cut crown into florets and toss with stalk, garlic, 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper on a rimmed baking sheet. Roast until charred in spots, stirring halfway through, about 20 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1 cup pasta water. Set aside.
- Place 1 cup roasted florets in a large bowl; transfer remaining to a food processor. Add reserved pasta water, almonds, cheese, lemon zest, lemon juice, 1 cup arugula, and remaining 2 tablespoons oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Process until pesto is smooth, about 1 minute.
- Transfer pasta to bowl with florets. Toss with pesto and remaining 2 cups arugula. Top with more cheese, if desired.
BROCCOLI PESTO PASTA RECIPE | BON APPéTIT
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4/5 (70)Estimated Reading Time 1 minServings 2
- Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 3 minutes more. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.
- Add pasta to same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to pot.
- While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.
- Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.
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