Bring the bright flavors of basil and lemon to this fast and filling broccoli pesto pasta.
After all, Italian grandmothers back in the day didn’t have one either.
Food processor or not, the secret to the vibrant color of this broccoli pesto is blanching the broccoli.
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
Learn how to make broccoli pesto pasta.
Thaw overnight in the refrigerator if frozen before reheating.
kosher salt, divided
6cups small fresh broccoli florets (16 oz.)
1(16-oz.)
orecchiette pasta
2cups lightly packed fresh basil leaves (from 2 [2-oz.]
), coarsely chopped, plus more for garnish
2 1/2oz.
fresh lemon juice (from 1 lemon)
2garlic cloves, coarsely chopped (1 Tbsp.)
Add broccoli; cook, stirring occasionally, until tender, about 3 minutes.
Cook pasta:
Return water in saucepan to a boil over medium-high.
Add pasta; cook, stirring occasionally, until al dente, about 10 minutes.
Drain pasta, reserving 1/2 cup cooking water.
Return pasta to saucepan; set aside.
Make broccoli pesto:
Coarsely chop 3 cups broccoli.
Top evenly with remaining 1/4 cup walnuts; garnish with basil, Parmesan, and pepper.
