Lemony Broccoli Pesto Pasta
This vibrant, lemony broccoli pesto pasta bursts with fresh, bright flavors in every bite. Perfectly balanced with the earthy richness of broccoli and the zesty punch of lemon, it offers a delicious twist on traditional pesto.
The smooth, creamy pesto made with fresh basil, Parmesan, and pine nuts coats the pasta beautifully, creating a dish that is both satisfying and refreshing. The added spinach and garlic enhance its savory depth, making each mouthful irresistible.
Quick and easy to prepare, this recipe is ideal for busy weeknights or a light, flavorful meal. Enjoy it with a sprinkle of extra Parmesan and a dash of freshly ground black pepper for the perfect finish.
Lemony Broccoli Pesto Pasta – Ingredients
The broccoli brings a vibrant green hue and a tender, earthy base to the dish, while fresh basil infuses the pesto with an aromatic, herbaceous essence. Creamy Parmesan adds depth and richness, elevating the flavors to a savory crescendo.
Toasted pine nuts or slivered almonds introduce a delicate crunch and a mild nutty sweetness that perfectly complements the fresh spinach’s earthy undertones. The zesty lemon zest and juice infuse the pesto with a bright, refreshing acidity, tying everything together.
Garlic lends a subtle sharpness, while extra-virgin olive oil smooths the pesto, creating a luscious, velvety texture that coats the pasta beautifully. Together, these ingredients harmonize to create a flavorful, satisfying dish.
Lemony Broccoli Pesto Pasta
This vibrant lemony broccoli pesto pasta is the perfect combination of fresh ingredients, a creamy pesto base, and a bright citrus twist. It’s quick to make and full of flavor, making it an ideal meal for both busy weeknights and special occasions.
Recipe Tips
- Blanching the Broccoli: When cooking the broccoli, make sure to blanch it for just 3 minutes until tender, retaining its vibrant green color and natural nutrients. Don’t overcook it, as this can affect the flavor and texture of your pesto. The brief cooking time allows the broccoli to maintain its integrity while blending seamlessly into the pesto.
- Perfect Pasta Texture: For the best texture, cook the pasta just until al dente. This ensures it holds up well when tossed with the pesto. Be sure to reserve some of the starchy pasta water before draining; it will help the pesto adhere to the pasta and achieve a silky smooth consistency.
- Customization: This recipe is very versatile. Feel free to substitute the pine nuts with slivered almonds or any other nuts you prefer. If you want an extra kick, add a pinch of red pepper flakes to the pesto for a subtle heat that pairs wonderfully with the lemony notes.
What to Serve with Lemony Broccoli Pesto Pasta
- Garlic Bread: A classic side that never fails, garlic bread pairs beautifully with this pasta. The crispy, buttery texture is the perfect contrast to the creamy pesto pasta. For an extra touch, sprinkle the bread with a little Parmesan before toasting.
- Fresh Salad: A light, crisp salad with mixed greens, cherry tomatoes, and a lemony vinaigrette complements the freshness of the pesto pasta. The acidity of the dressing balances the rich and creamy pesto sauce, adding a refreshing contrast.
- Grilled Chicken or Shrimp: For added protein, serve this pasta with grilled chicken or shrimp. The savory, smoky flavors from the grill provide a satisfying complement to the bright, herb-infused pesto, making the dish more substantial for a complete meal.
FAQ
1. Can I use frozen broccoli instead of fresh? Yes, frozen broccoli can be used in this recipe. Just make sure to thaw and drain it thoroughly before blending it into the pesto. Fresh broccoli is preferred for its flavor and texture, but frozen works well as a substitute in a pinch.
2. Can I make this dish ahead of time? While the pasta is best served fresh, you can make the pesto ahead of time and store it in an airtight container in the fridge for up to 3 days. Just toss it with the freshly cooked pasta when you’re ready to serve.
3. Can I make this dish vegan? Yes, to make this recipe vegan, simply swap the Parmesan cheese for a plant-based alternative, and use a dairy-free pesto option if desired. Nutritional yeast is a great vegan substitute for Parmesan.
4. How can I make the pesto smoother? If your pesto is too thick, add more pasta water a little at a time until you reach your desired consistency. The starchy water helps create a creamy texture that coats the pasta perfectly.
Lemony Broccoli Pesto Pasta
Ingredients
- 1 pound uncooked pasta mezze rigatoni recommended
- 2 1/2 cups broccoli florets approximately 8 ounces
- 1 cup fresh basil leaves tightly packed (approximately 1 ounce)
- 1 cup freshly grated Parmesan cheese approximately 1 ounce
- 1/3 cup toasted pine nuts or slivered almonds
- 2 ounces fresh baby spinach large handful
- 2 large cloves garlic
- 1 large lemon zest and juice
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Boil the water: Begin by bringing a large stockpot of salted water to a boil over high heat.
- Cook the broccoli: Once the water has reached a rolling boil, add the broccoli florets. Stir to ensure the broccoli is evenly submerged. Cook for approximately 3 minutes or until tender. Use a slotted spoon or spider strainer to transfer the broccoli to a food processor, leaving the boiling water in the stockpot.
- Cook the pasta: Add the uncooked pasta to the boiling water and cook until al dente. While the pasta cooks, prepare the pesto.
- Prepare the pesto: In the food processor, combine the basil, Parmesan, pine nuts, spinach, garlic, lemon zest, lemon juice, salt, and pepper. Pulse the ingredients together while gradually drizzling in the olive oil, processing until smooth. Scoop out ¼ cup of the pasta water and add it to the pesto mixture. Continue to pulse until the pesto is creamy and smooth. If needed, add more pasta water to achieve the desired consistency.
- Toss the pasta: Once the pasta reaches al dente, reserve an additional 1/2 cup of the pasta water and set it aside. Drain the pasta and return it to the stockpot. Pour the pesto over the pasta and toss to combine. If the pesto appears too thick, gradually add some of the reserved pasta water until you achieve the ideal texture.
- Serve: Serve the pasta warm, garnished with additional Parmesan cheese and a twist of freshly ground black pepper. Enjoy!
