Do you love pasta but wish there was a way to make it healthier? Have you been looking for a new pasta dish that is easy to make and also delicious? Look no further than broccoli pesto pasta!
Last week, I had the pleasure of preparing a dish that undoubtedly tantalized the taste buds. With an abundance of fresh broccoli in my refrigerator and a desire for something delectable, I opted to create, well of course, broccoli pesto pasta.
The key to this dish is the homemade pesto. Instead of using traditional pesto ingredients like basil and pine nuts, I use broccoli florets, garlic, Parmesan cheese and olive oil. This not only adds a delicious flavour to the dish, but it also adds a ton of nutrients that you wouldn’t normally get from a pasta dish.
To start, you’ll need to boil a pot of water for the pasta. While that is heating up, trim the stems off of a head of broccoli and roughly chop the florets. You’ll then want to blanch the broccoli in boiling water for about five minutes until they turn bright green and are tender. Drain the broccoli and set it aside to cool.
Next, it’s time to make the pesto. In a food processor, add the cooled broccoli, two cloves of garlic, half a cup of grated Parmesan cheese, juice from a lemon and two tablespoons of olive oil. Blend until the pesto is smooth and creamy. If it’s too thick, add more olive oil in small increments until you reach your desired consistency.
Once the pesto is made, cook your pasta according to the package instructions. Once it’s cooked, drain the water and add the pesto to the pasta, stirring it in until the pasta is fully coated in the pesto.
Serve your broccoli pesto pasta hot with some extra grated Parmesan cheese on top, I also like to add breadcrumbs for some extra crunch!
Not only is this dish super easy to make, but it’s also customizable to your liking. Try adding some cherry tomatoes or grilled chicken for a little extra protein, or swap out the Parmesan cheese for nutritional yeast to make it vegan. No matter how you make it, this broccoli pesto pasta is sure to be a crowd-pleaser that you’ll want to make again and again.
Caryl Ann
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