Description
A vibrant and refreshing pasta dish featuring a zesty broccoli pesto that elevates your meal with a burst of flavor.
Ingredients
Scale
- 8 oz pasta of choice
- 2 cups broccoli florets
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente.
- In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green.
- In a food processor, combine the blanched broccoli, basil, Parmesan cheese, garlic, lemon juice, salt, and pepper.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
- Toss the cooked pasta with the broccoli pesto until well coated.
- Serve immediately, garnished with extra Parmesan and lemon zest if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- This pesto can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add grilled chicken or shrimp for added protein.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Lemony Broccoli Pesto Pasta, Broccoli Pesto, Pasta Recipe, Vegetarian Pasta