Dinner for 6

Broccoli Pesto Pasta

Name: Broccoli Pesto Pasta
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 cups broccoli florets; 1 lb pasta; 2 cups lightly packed basil leaves; 2 cloves garlic; 1/4 cup pine nuts (optional); 1 cup extra-virgin olive oil; 1/2 tsp sea salt; 1 cup freshly grated parmesan (optional); crushed red pepper flakes (optional)

Blanched broccoli blends with basil, garlic, pine nuts, and oil before coating warm pasta with a creamy green sauce.

$1.01per serving $

35 minstart to table

6servings

Italian Vegetarian Budget Family Lunches Dinners Back to school

Ingredients

4 cups broccoli florets
1 lb pasta
2 cups lightly packed basil leaves
2 cloves garlic
1/4 cup pine nuts (optional)
1 cup extra-virgin olive oil
1/2 tsp sea salt
1 cup freshly grated parmesan (optional)
crushed red pepper flakes (optional)

Steps

Boil the broccoli florets in a large pot of salted water for 4 minutes, then transfer them to cold water.
Return the water to a boil, cook the pasta until tender, and reserve 1 cup cooking water before draining.
Blend the broccoli, basil, garlic, pine nuts, salt, and olive oil until mostly smooth.
Toss the hot pasta with the pesto, adding cooking water gradually until the sauce coats the noodles.
Stir in the parmesan and red pepper flakes if using, then warm everything in the pot for 2 minutes.