Broccoli Pesto Pasta Recipe

Name: Broccoli Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup hazelnuts (filberts) blanced; 2 tablespoons hazelnuts (filberts) blanched, plus more for garnish; 2 cups broccoli florets; 1 1/2 cups parsley leaves loosely packed, can include part of the stems; 6 tablespoons olive oil, extra-virgin plus more for drizzling; 4 teaspoons lemon juice; 2 teaspoons lemon zest; 1/2 cup mint leaves; 2 teaspoons capers rinsed and drained; 2 large garlic or more or less to taste; 12 ounces pasta, bow-tie (farfalle) prefer whole wheat, 1 package

Servings: persons

1/4 cup hazelnuts (filberts) blanced
2 tablespoons hazelnuts (filberts) blanched, plus more for garnish
2 cups broccoli florets
1 1/2 cups parsley leaves loosely packed, can include part of the stems
6 tablespoons olive oil, extra-virgin plus more for drizzling
4 teaspoons lemon juice
2 teaspoons lemon zest
1/2 cup mint leaves
2 teaspoons capers rinsed and drained
2 large garlic or more or less to taste
12 ounces pasta, bow-tie (farfalle) prefer whole wheat, 1 package

1
Toast hazelnuts in skillet about 5 minutes, or until golden, shaking skillet often, do not let burn.
2
Cool, coarsely chop, and set aside.
3
At the same time, bring large pot of water to a boil.
4
Cook broccoli in boiling water 3 to 4 minutes, or until tender.
5
Remove with slotted spoon.
6
Drain, and rinse under cold water.
7
Drain again.
8
Pulse hazelnuts, broccoli, parsley, olive oil, mint, lemon juice, lemon zest, capers and garlic in food processor until smooth.
9
Season with salt and pepper.
10
Cook pasta according to package directions in broccoli cooking water.
11
Reserve 1/4 cup cooking water before draining.
12
Toss pasta with pesto and pasta cooking water.
13
Garnish with toasted hazelnuts.
14
Drizzle with olive oil.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup hazelnuts (filberts) blanced, 2 tablespoons hazelnuts (filberts) blanched, plus more for garnish, 2 cups broccoli florets, 1 1/2 cups parsley leaves loosely packed, can include part of the stems, and more.

Yes, Broccoli Pesto Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Pesto Pasta

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