Pasta With Roasted Peppers And Brocoli Pesto Recipe

Name: Pasta With Roasted Peppers And Brocoli Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broccoli Pasto; 2 cups broccoli florets; 3 tablespoons roasted pine nuts; 2 tablespoons parmesan cheese; 2 cloves of garlic; 2 tablespoons olive oil; salt; Sauce; 2 peeled roasted red pepper; 3 cloves of garlic; 2 tablespoons olive oil; 2 tablespoons chooped basil leaves; 1/2 packet of fusilli pasta; parmesan cheese

Servings: persons

Broccoli Pasto
2 cups broccoli florets
3 tablespoons roasted pine nuts
2 tablespoons parmesan cheese
2 cloves of garlic
2 tablespoons olive oil
salt
Sauce
2 peeled roasted red pepper
3 cloves of garlic
2 tablespoons olive oil
2 tablespoons chooped basil leaves
1/2 packet of fusilli pasta
parmesan cheese

1
Boil a big pot of water. when boiling add a tablespoon of salt. Add the broccoli florets and boil for 5 minutes. Take out the florets (keep the boiling water) and put them in a bowl with ice water to stop the cooking.
2
Put in the food processor the florets and all the other ingredients except for oil. Process shortly. Add the oil and process for a little longer, but make sure you keep some texture to the pesto.
3
cook the pasta in the water you used for cooking the broccoli. cook to a little shy of al dente, the pasta will finish cooking in the sauce. Keep one cup of pasta water before you drain the pasta.
4
Cut the roasted red pepper to thin ribbons.
5
Put 2 tablespoons of olive oil in a pan on medium high heat. Add the garlic and the pepper and saute for few minutes.
6
Add the pesto and 1/2 a cup of the pasta water and mix.
7
Add the cooked pasta, mix gently and let it cook for 2 minutes or so. If the sauce is too dry add a bit more water.
8
Remove from the heat and add the shredded basil and Parmesan cheese (as much as you like) and serve.

351

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 14 ingredients. The key ingredients include: Broccoli Pasto, 2 cups broccoli florets, 3 tablespoons roasted pine nuts, 2 tablespoons parmesan cheese, and more.

Yes, Pasta With Roasted Peppers And Brocoli Pesto 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.

Pasta With Roasted Peppers And Brocoli Pesto

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