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Green Pesto Pasta with Broccoli
A vibrant green pasta tossed in a fresh basil pesto sauce with tender broccoli florets — light, herby, and full of fresh flavor.
Ingredients
Method
- Cook pasta & broccoli: Cook 12 ounces pasta (spaghetti or linguine) in salted boiling water according to package instructions. In the last 10 minutes 10:00, add 2 cups fresh broccoli, cut into florets to the same pot. Reserve 0.5 cups pasta cooking water before draining.
- Make the pesto: Blend 2 cups fresh basil leaves, 3 garlic cloves, 0.5 cups parmesan cheese, grated, 0.3 cups pine nuts or walnuts, and 1 tablespoons lemon juice in a food processor. Slowly drizzle in 0.3 cups olive oil while blending until smooth. Season with 1 pinch salt and black pepper.
- Toss together: Toss the drained pasta and broccoli with the pesto sauce. Add reserved pasta water little by little until the sauce coats everything silkily.
- Serve: Serve immediately with extra parmesan, a drizzle of olive oil and fresh basil leaves on top.
Notes
Consejo: Reserva un poco del agua de cocción de la pasta antes de escurrirla; es el secreto para que la salsa pesto quede suave y sedosa. Para una versión vegana, omite el parmesano o sustitúyelo por levadura nutricional.