Creamy Broccoli Pesto Pasta
A bright and creamy Broccoli Pesto Pasta made with broccoli, basil, olive oil, Parmesan, lemon, garlic, and spaghetti. A quick, fresh, family-friendly meal ready in just 20 minutes.
4 Servings
Ingredients
- 1 heaping cup very small broccoli florets approximately 2.4 ounces
- 1/2 cup fresh basil or parsley leaves
- 1/3 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese plus more for serving, or 1 tablespoon nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves peeled
- 1/2 teaspoon kosher salt plus additional for the pasta water
- Freshly ground black pepper to taste
- 8 ounces spaghetti or bucatini pasta
Instructions
Blanch the Broccoli
- Bring a large pot of salted water to a boil. Prepare a bowl of ice water and keep it nearby. Add the broccoli florets to the boiling water and blanch for 30 seconds. Immediately transfer the broccoli to the ice water to halt the cooking process. Drain and pat dry. Reserve the boiling water for cooking the pasta.
Cook the Pasta
- Return the pot of salted water to a boil. Cook the spaghetti or bucatini according to the package instructions until al dente. Reserve 1/4 cup of pasta water. Drain the pasta and set aside.
Prepare the Broccoli Pesto
- While the pasta cooks, place the blanched broccoli in a food processor along with the basil or parsley, olive oil, Parmesan (or nutritional yeast), lemon juice, lemon zest, garlic cloves, kosher salt, and several grinds of black pepper. Pulse until well combined and the mixture reaches a smooth or slightly textured pesto consistency.
Assemble the Dish
- Transfer the cooked pasta to a large bowl and add the broccoli pesto. Toss to coat evenly. If desired, add the reserved pasta water one tablespoon at a time (up to 1/4 cup) to adjust the sauce consistency.
Serve
- Taste and adjust the seasoning as needed. Top with additional Parmesan cheese and freshly ground pepper before serving.
Notes
To make this Creamy Broccoli Pesto Pasta gluten-free, substitute the spaghetti or bucatini with certified gluten-free pasta. Ensure that all additional ingredients, including Parmesan and nutritional yeast, are labeled gluten-free. Reserve gluten-free pasta water as directed; it functions the same as traditional pasta water in loosening the pesto sauce.