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Broccoli Pesto Pasta

· by Katie Koteen · Modified:

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Broccoli Pesto Pasta this recipe

This can easily be made with a gluten-free pasta if you have an intolerance or just want to cut back on the wheat products.

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Broccoli Pesto Pasta

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  • Author: Well Vegan
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 4 1x
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Ingredients

Scale
  • ¼ cup almonds
  • 2 cups broccoli florets
  • ½ cup parsley leaves, loosely packed
  • ¼ cup olive oil
  • ½ cup mint leaves
  • 4 tsp. lemon juice
  • ½ tsp. grated lemon zest
  • ½ tsp. capers, rinsed and drained, optional
  • 3 garlic cloves, peeled
  • 12 oz. pasta

Instructions

  1. Bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
  2. Pulse almonds, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired.
  3. Cook pasta according to package directions in broccoli cooking water. Reserve 1 cup cooking water before draining. Toss pasta with pesto and enough pasta cooking water to reach desired consistency.

Nutrition

  • Serving Size: 4
  • Calories: 515
  • Sugar: 4
  • Sodium: 38
  • Fat: 19
  • Carbohydrates: 71
  • Fiber: 6
  • Protein: 15
  • Cholesterol: 0

Reader Interactions

Comments

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  1. Jeanette Beaulieu

    I never seem to have parsley on hand, would cilantro work here?

    Reply

    • Katie Koteen

      Hi Jeanette! I'm not sure cilantro would be the best match, but basil might work in place of the parsley. Let us know how it goes 🙂

      Reply

  2. Amy Lewis

    Lemon zest appears twice. Is that a mistake? I'm not sure why some is grated and some isn't.

    Reply

    • Well Vegan

      Hey Amy! YES, it is a mistake. Sorry about that 🙂 Enjoy the pesto.

      Reply

  3. KrysAnni

    This was so good! I used radiatori pasta and it held the pesto in the little crevices nicely. It is a very pretty pasta shape too! I really enjoyed it. It had a hint of lemony-minty flavor, but it wasn't overwhelming at all.

    Reply

    • Well Vegan

      @KrysAnni - That's a terrific suggestion! Next time, I'll look for the radiatori or something especially crevicey.

      Reply

  4. Sarah

    It was good, my only change would be to diminish the amount of mint in there. That's all I could taste in my plate

    Reply

  5. Dawn A. @ TheBlackRadish.com

    Tried this recipe tonight (using frozen broccoli / pasta water since I had it on hand) and it was fantastic! Even the incredibly picky-eater husband enjoyed it. Thanks for a good solid recipe. Will definitely consider getting the meal plan!

    Reply