WEEKDAYS 1e|12c|p

Broccoli Pesto Pasta

Carla Hall
Servings: 4 - 6
15 to 30 min

A tasty spin on your classic pesto!

  • Ingredients
  • step-by-step directions
Broccoli Pesto Pasta
  • 1 pound penne rigate
  • 1/4 cup olive oil (divided)
  • 1 bunch broccoli (cut into florets, stems reserved)
  • 1 teaspoon red chili flakes
  • 1 can cannellini beans (drained, rinsed, 15 ounces)
  • Kosher salt and freshly ground black pepper (to taste)
Spinach Pesto:
  • reserved broccoli stems (cut into 1-inch pieces)
  • 1/2 bunch spinach
  • 1/2 bunch parsley
  • 1/2 cup parmigiano-reggiano (grated)
  • 2 cloves garlic (peeled)
  • 1 lemon (zested, juiced)
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat the oven to 400ºF. Line a baking sheet with foil. Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions.
  • Place the broccoli florets on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with red chili flakes. Season with salt and pepper. Place in the oven and roast for 10-12 minutes or until lightly browned and tender. Remove from the oven and set aside.
  • In the bowl of a food processor add the reserved broccoli stems, spinach, parsley, cheese, garlic, lemon zest and juice and pulse until combined. While the machine is running, slowly drizzle in the olive oil and blend until smooth. Season with salt and pepper. Remove to a large bowl.
  • Drain the pasta and add into a large bowl. Toss with the pesto, cannellini beans and roasted broccoli florets. Add 1/4-1/3 cup of the pasta water and toss to combine. Serve garnished with additional parmigiano-reggiano cheese.
Similar categories: Pasta
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