Broccoli-Walnut Pesto With Pasta Recipe

Name: Broccoli-Walnut Pesto With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup walnut halves; 1 clove garlic, smashed; 1 1/2 cups chopped raw broccoli florets and tender stems (about 4 ounces); 1/2 cup packed fresh basil leaves, plus a few sprigs, for garnish; 1/4 cup low-sodium vegetable broth; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon red pepper flakes, optional; Kosher salt; Juice of 1/2 small lemon (1 tablespoon); 2 tablespoons extra-virgin olive oil; 3 tablespoons freshly grated Parmigiano-Reggiano, Romano or grana padano cheese; 10 ounces whole wheat or tri-color fusilli

Servings: persons

1/3 cup walnut halves
1 clove garlic, smashed
1 1/2 cups chopped raw broccoli florets and tender stems (about 4 ounces)
1/2 cup packed fresh basil leaves, plus a few sprigs, for garnish
1/4 cup low-sodium vegetable broth
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon red pepper flakes, optional
Kosher salt
Juice of 1/2 small lemon (1 tablespoon)
2 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmigiano-Reggiano, Romano or grana padano cheese
10 ounces whole wheat or tri-color fusilli

1
Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes.
2
Set aside to cool.
3
Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined.
4
Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed.
5
Add 2 tablespoons of the cheese and pulse until incorporated.
6
Cook the pasta in a large pot of salted water according to the package directions.
7
Drain, reserving 1/2 cup of the cooking liquid.
8
Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid.
9
Add the remaining cooking liquid if needed and additional salt to taste.
10
Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese.
11
Chop the remaining walnuts and scatter on top.
12
Garnish with basil leaves and serve.

282

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/3 cup walnut halves, 1 clove garlic, smashed, 1 1/2 cups chopped raw broccoli florets and tender stems (about 4 ounces), 1/2 cup packed fresh basil leaves, plus a few sprigs, for garnish, and more.

Yes, Broccoli-Walnut Pesto With 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-Walnut Pesto With Pasta

How did you like this recipe?

Frequently Asked Questions