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Easy Broccoli Pesto Pasta Recipe

Broccoli Pesto Pasta

iamwinfred
This Broccoli Pesto Pasta is a vibrant, creamy weeknight dinner that comes together in just 30 minutes. Fresh broccoli florets are blanched until brilliantly green, then blended with basil, garlic, toasted pine nuts, Parmesan, and extra virgin olive oil into a silky pesto sauce that coats every strand of pasta beautifully. It's wholesome, vegetarian-friendly, and packed with nutrients — the kind of meal that feels restaurant-worthy without any of the fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 520 kcal

Equipment

  • Large pot For boiling pasta and blanching broccoli
  • Food processor Or high-speed blender
  • Colander Or slotted spoon for draining broccoli
  • Large mixing bowl Or serving bowl for tossing pasta
  • Large skillet or sauté pan (optional) For tossing pasta with sauce
  • Tongs or pasta spoon For tossing and serving
  • Zester or fine grater For lemon zest and Parmesan
  • Measuring cups and spoons
  • Small baking sheet or skillet For toasting pine nuts

Ingredients
  

  • 12 oz pasta 340g; spaghetti, linguine, penne, or rigatoni all work well
  • 3 cups broccoli florets about 300g, cut into roughly equal pieces
  • 1 cup fresh basil leaves about 25g, packed
  • 2 garlic cloves peeled
  • 1/3 cup grated Parmesan cheese about 30g, freshly grated; plus more for serving
  • 1/4 cup pine nuts about 35g, lightly toasted
  • 1/2 cup extra virgin olive oil 120ml; plus more for drizzling
  • 2 tbsp fresh lemon juice about 1/2 lemon
  • 1/2 tsp lemon zest
  • 1/2 tsp salt plus more for pasta water
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional, for heat
  • 2 tbsp reserved pasta cooking water up to 4 tbsp; to loosen the sauce as needed

For Serving

  • extra virgin olive oil for drizzling
  • grated Parmesan cheese freshly grated, to taste
  • pine nuts a few extra for garnish
  • red pepper flakes optional
  • fresh lemon juice optional squeeze for brightness

Instructions
 

  • Add pine nuts to a dry skillet over medium-low heat and stir frequently for 2 to 3 minutes until lightly golden and fragrant. Immediately transfer to a plate to cool.
  • Fill a large pot with 4 to 5 quarts of water and bring to a rolling boil over high heat. Add 1 to 2 tablespoons of salt — the water should taste pleasantly salty.
  • Add broccoli florets to the boiling water and blanch for 2 to 3 minutes until bright green and just tender. Remove with a slotted spoon and set aside to cool for 5 minutes — do not drain the pot.
  • Return the water to a boil, add the pasta, and cook according to package instructions until al dente. Before draining, scoop out at least 1/2 cup of pasta cooking water, then drain the pasta without rinsing.
  • Add the cooled broccoli, basil, garlic, toasted pine nuts, Parmesan, lemon juice, lemon zest, salt, pepper, and red pepper flakes to a food processor. Pulse to combine, then stream in the olive oil while processing until smooth and creamy, about 30 to 45 seconds.
  • Add all of the broccoli pesto to the drained pasta and toss to coat. Add reserved pasta water a tablespoon at a time, tossing until the sauce is glossy and coats the pasta evenly.
  • Divide pasta into bowls and top with a drizzle of olive oil, extra Parmesan, a few pine nuts, and a pinch of red pepper flakes. Serve immediately.

Notes

  • Don't overcook the broccoli: Blanch for no more than 2 to 3 minutes to keep the pesto bright green and fresh-tasting.
  • Cool before blending: Let blanched broccoli cool for 5 minutes before processing — blending hot vegetables can cause steam buildup and dull the color.
  • Salt your pasta water generously: The water should taste like mild seawater. This seasons the pasta from the inside and is the most impactful flavoring step.
  • Always save pasta water: The starchy cooking water emulsifies the sauce and helps it cling to the pasta. Don't skip this step.
  • Vegan option: Replace Parmesan with 3 tablespoons of nutritional yeast and add an extra squeeze of lemon juice for brightness.
  • Nut-free option: Omit pine nuts or substitute with toasted sunflower seeds or pumpkin seeds.
  • Make ahead: The broccoli pesto can be stored in the refrigerator for up to 5 days. Press plastic wrap against the surface or drizzle a thin layer of olive oil on top to prevent browning.
  • Freezing the pesto: Freeze pesto in an ice cube tray for up to 3 months. Do not freeze the assembled pasta as the texture suffers significantly.
  • Reheating: Reheat pasta in a skillet over medium-low heat with a splash of water or olive oil, tossing gently for 3 to 4 minutes. Alternatively, microwave with 1 to 2 tablespoons of water in 30-second bursts.
  • Nut substitutions: Toasted walnuts, cashews, or slivered almonds can all replace pine nuts for a slightly different flavor profile.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 55gProtein: 14gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 8mgSodium: 420mgPotassium: 480mgFiber: 5gSugar: 3gVitamin A: 12IUVitamin C: 70mgCalcium: 15mgIron: 12mg
Keyword 30 minute pasta, broccoli pasta sauce, broccoli pesto pasta, easy pesto pasta, vegetarian pasta recipe
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