Pasta with Broccoli Pesto

Main Dishes | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta with Broccoli Pesto

Ingredients

Orecchiette Pasta - 6.3 oz
Broccoli - 8.5 oz
Salt - to taste
Grated Parmesan cheese - 2.1 oz
Basil leaves - ½ tablespoon
Olive Oil - 3 teaspoons
Freshly squeezed lemon juice - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Separate the broccoli florets and chop them finely. Cut off the tough part of the stem, peel the stem, and chop it finely. Boil the stem in a large pot of salted water for 3 minutes, until the water turns green. Add the florets and boil for another 3 minutes. Using a slotted spoon or strainer, transfer the broccoli to a large bowl of ice water, then place it on paper towels.

Step 2

Add the pasta to the water in which the broccoli was cooked and boil until al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot.

Step 3

Transfer the broccoli to a blender (set aside a handful of cooked florets), add the Parmesan, basil, oil, and lemon juice. Season with salt and pepper, and blend until smooth.

Step 4

Combine the pasta with the broccoli pesto, adding a little of the reserved cooking water if necessary. Add the reserved broccoli florets, salt, and pepper.