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Back to Reviews Best non-alcoholic beer Best non-alcoholic spirits Best non-alcoholic fizz Best hot chocolate Best coffee beans. Return water in saucepan to a boil over medium-high. Add pasta; cook, stirring occasionally, until al dente, about 10 minutes. Return pasta to saucepan; set aside.

Coarsely chop 3 cups broccoli. This recipe originally appeared in the September issue. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content.

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Drop file here. This recipe is delicious and easy to make. The pesto smell is awesome and the fact that there is a crinchy veggie — broccoli is a bonus.

Sauce was yummy. They are used to roasted veggies. Very easy. Absolutely delicious! We used the light cream and added more broccoli than was recommended. May want to add a little pasta water or something to keep the sauce quantity portions correct if you do extra broccoli.

Absolutely delicious and such a quick and easy meal to prepare on a Sunday night. Hopefully, there will be leftovers for lunch tomorrow!! Im making this as is with totellini. This is for will make a hearty meal for my son whose is remodelling his kitchen.

Going to take it frozen,and he will re heat in his intsa pot Thank you for all the great recipies!. Hi when it says 4 cups cooked pasta could you let me know how many cups of dry pasta is needed to make this please?

Will definitely make again sometime! How should this dish be re-heated out of the freezer? Do you put it in the oven or do you reheat on the stove? Made it for my wife and three kids today — they loved it. This site is great, I did two nice dishes already on two different Sundays.

Made this a few times now. No too many ingredients either. Thanks for a great recipe! Delicious and super creamy dish. Used single cream and it still turned out perfect.

Had to grab for another serving! Will be making again. Family loved it! My son had thirds! I did use a fire roasted tomato pesto in my recipe.

It was delicious!

Made this once and we loved it! My husband asks for it all the time… Made it again today and brought my basil plant indoors. Hope I can get it to last the winter!

So this doubled as getting me outdoors and cooking something yummy! Im a broccoli hater and my husband loves them so I decided to make broccoli pesto as I could not bring myself to make regular broccoli.. This is just so delicious! I made a double batch to serve with a pound of stuffed tortellini.

I will be making gigantic batches in the future, for meals, freezing, snacking, showing off…. Loved this! Made a quadruple batch and froze in ice cube tray. Next time I am considering adding pistachios or cashews just to increase the protein and make it a complete meal?

i will definitely make this pesto today as I like to make my own these days. I freezed my last lot of basil pesto in ice cube trays also. This just might be my favorite, which is really saying something because your grilled peach salad recipe has been a weekly menu item at our house every Summer for years!

soooo good!! Can you freeze this? I made double batch, I know crazy right. If no, how long would it be good for refrigerated? Was yummy exactly as you have written it! Made this today for dinner. this was really delicious.

i made a triple batch, since i was putting it with a 1 lb 4 oz package of tortellini [and i like my pasta real saucy]. so i definitely overshot, but now i have it on hand to put on everything else [or eat by the spoonful] definitely took more than 10 minutes to prep everything.

I made this and added a tin of anchovies. Just made this pesto and it is super delicious, full of fresh garlicy, lemony goodness. Would also be fantastic slathered on crusty sourdough bread first hand knowledge as I wiped the bowl clean with said bread and ate it ravenously. Made the recipe as is, using nutritional yeast instead of cheese.

Thank you for sharing this recipe! Thanks for shari this great alternative yo traditional pesto. Will certainly be making it. Set aside. To finish the pasta , cook the broccoli florets in the boiling water until they are just cooked through, but with just a little bit of texture left in them.

Mine were good at 9 minutes. Remove the cooked florets with a slotted spoon, put them in a colander, and run under cold water to stop the cooking, if you want.

Transfer the florets to a small bowl but keep the colander handy. Check the package for recommended cooking time. Cook over medium heat, stirring, until everything is well combined and the sauce thickens a bit, 1 to 2 minutes, seasoning with a few drops of fresh lemon juice to brighten up the flavor.

Taste, and add more salt and pepper, if desired. You could toss some halved cherry tomatoes to the finished pasta, in step 6, or add slices of cooked sausage for meat-eaters. Bacon, fresh corn, sautéed mushrooms, or other additions could be added.

To make them, put breadcrumbs in a skillet. Moisten them with just enough olive oil to saturate the crumbs. Add a minced garlic clove minced works better than sliced here , and a bit of fresh thyme if you have some on hand, and continue to cook, stirring constantly, until the crumbs are crisp.

Transfer to a dinner plate to cool until ready to use. Subscribe to my newsletter to get new posts, recipes, and stories, as well as Paris travel and dining tips and more!

Share this post. Pasta with Broccoli Pesto davidlebovitz. Copy link. David Lebovitz. May 5, A post shared by Milk Street milkstreet. Pasta With Broccoli Pesto Recipe.

Share this discussion. Leslie Caplan. Turned out great! Expand full comment. Ready for more? Start Writing Get the app. Substack is the home for great writing.

Spinach Feta Baked Pasta. Lemon Garlic Pasta with kale. Tofu Broccoli Pasta. Sun-Dried Tomato Pesto Pasta. The amount of oil you use is up to you. I like to add extra oil to the broccoli because it gives it some nice flavor, but you can go easy on the oil if you like.

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Skip to primary navigation Skip to main content Skip to primary sidebar Latest Recipes In Your inbox. Drop file here. This recipe is delicious and easy to make. The pesto smell is awesome and the fact that there is a crinchy veggie — broccoli is a bonus.

Sauce was yummy. They are used to roasted veggies. Very easy. Absolutely delicious! We used the light cream and added more broccoli than was recommended. May want to add a little pasta water or something to keep the sauce quantity portions correct if you do extra broccoli. Absolutely delicious and such a quick and easy meal to prepare on a Sunday night.

Hopefully, there will be leftovers for lunch tomorrow!! Im making this as is with totellini. This is for will make a hearty meal for my son whose is remodelling his kitchen. Going to take it frozen,and he will re heat in his intsa pot Thank you for all the great recipies!.

Hi when it says 4 cups cooked pasta could you let me know how many cups of dry pasta is needed to make this please? Will definitely make again sometime! How should this dish be re-heated out of the freezer?

Do you put it in the oven or do you reheat on the stove? Made it for my wife and three kids today — they loved it. This site is great, I did two nice dishes already on two different Sundays. Made this a few times now. No too many ingredients either. Thanks for a great recipe! Delicious and super creamy dish.

Used single cream and it still turned out perfect. Had to grab for another serving! Will be making again. Family loved it! My son had thirds! I did use a fire roasted tomato pesto in my recipe. It was delicious!

This is soo good and looks so appetising! You could toss some halved cherry tomatoes to the finished pasta, in step 6, or add slices of cooked sausage for meat-eaters. Bacon, fresh corn, sautéed mushrooms, or other additions could be added.

To make them, put breadcrumbs in a skillet. Moisten them with just enough olive oil to saturate the crumbs. Add a minced garlic clove minced works better than sliced here , and a bit of fresh thyme if you have some on hand, and continue to cook, stirring constantly, until the crumbs are crisp.

Transfer to a dinner plate to cool until ready to use. Subscribe to my newsletter to get new posts, recipes, and stories, as well as Paris travel and dining tips and more! Share this post. Pasta with Broccoli Pesto davidlebovitz.

Copy link. David Lebovitz. May 5, A post shared by Milk Street milkstreet. Pasta With Broccoli Pesto Recipe. Share this discussion. Leslie Caplan. Turned out great! Expand full comment.

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Close Share this recipe Facebook Twitter Pinterest. Broccoli pesto penne with chilli and garlic sizzle recipe 1 star 2 star 3 star 4 star 5 star ratings Rate. Ingredients g wholewheat penne g broccoli florets 30g pack basil 15g flat-leaf parsley 20g roasted chopped hazelnuts 3 tsp olive oil 30g vegetarian hard cheese or Parmesan, finely grated, plus extra to serve 2 garlic cloves, thinly sliced 1 large red chilli, sliced into thin rounds.

If you haven't got penne, try using fusilli or another short pasta. In a pan of boiling water, cook the pasta following the pack instructions. In another pan of boiling water, blanch the broccoli for 3 mins, drain and refresh under cold water.

In a food processor, whizz the broccoli with the basil, parsley, nuts and 1 tsp oil, until finely chopped. Add the cheese and tbsp of the pasta cooking water to loosen the pesto, then pulse. Season to taste. When the pasta is ready, drain and return to the pan.

Add the pasta and cook until al dente according to the package instructions. Reserve 1¼ cup of pasta water. Meanwhile add the basil, garlic, pine nuts, olive oil, salt and parmesan to the blender with the broccoli and blend until smooth. Slowly pour in the reserved pasta water a little at a time, until a sauce consistency forms, about 1 cup.

Drain the noodles. Transfer the sauce back to the pot. Add the pasta to the sauce and toss to coat. I am allergic to nuts, is there anything else I can substitute it with?

Hi Anna, if you can't eat any nuts you could try replacing them with sunflower seeds. We haven't tried this personally yet. Hope it works for you! That was phenomenal! I added some carrots with the broccoli and added just a wee more parmesan.

I also used half bowtie and half spiral pasta- just to use them up: of COURSE a sprinkle of red pepper flakes. I will most definitely make this again. And it's so easy I won't need to reread the recipe.

I recommend highly. I used hemp seeds instead of nuts. Dinner was so good I ate the leftovers at work the next day at am! I love this recipe! Want a super quick meal? This is the one! Not a pro? Made it for my family and they love it!

YUM gals! This was so easy and basil straight from the garden! Perfect substitute to a takeaway on the weekend! Thanks Toni, so glad you love it! Fresh basil from thh garden is just the best! Subscribe to our Newsletter for weekly recipe inspiration as well as seasonal menu tips and resources.

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