Pasta with Broccoli and Basil Pesto

This Pasta with Broccoli and Basil Pesto is the perfect summer lunch or dinner. It’s easy to make, and it tastes SO fresh and delicious.

This pasta dish is so lovely. It’s made with the most delicious broccoli and basil pesto sauce and it’s bursting with all of those fresh, bright, seasonal flavours we all love.

You’re going to love it!

About This Pasta with Broccoli and Basil Pesto

Now that broccoli is back in season, I’ve been buying it pretty much all the time and roasting, sautéing, and tossing them into salads as often as possible.  I can’t get enough of this amazing superfood this time of year! If you feel like adding in extra protein, please do, everything goes with this dish.

PASTA WITH BROCCOLI AND  BASIL PESTO INGREDIENTS:

For this pasta with broccoli and basil pesto, you will need the following ingredients:

• Pasta: Any kind, any shape will do.  You just need it cooked until al dente. I used wholemeal spaghetti from Aldi.
• Veggies and Greens: I used broccoli, basil and frozen peas for the pesto, and then added some kale. You could replace kale with spinach or simply omit it.
• Cashew Nuts: They work the best for pesto, however you could try pistachios, Brazil nuts or walnuts too.
• Garlic, Lemon: These are a must in pesto making. Make sure you add in the lemon zest too.
• Olive oil: Extra Virgin Olive Oil works the best, but you could try any other oil.
• Sea salt and black pepper: And finally, lots of sea salt to generously season your pasta water.  Plus lots of freshly-cracked pepper to season the pesto

Other add-ins could include olives, pinch of chilli flakes…whatever sounds good. 🙂

HOW TO MAKE PASTA WITH BROCCOLI AND BASEL PESTO:

• Take half of the broccoli and the frozen peas and boil for 5 minutes
• Once cooked, drain and place in a food processor/blender together with garlic, olive oil, basil, lemon. juice +zest, cashews, freshly ground black pepper and a pinch of salt
• Process until you get a nice thick sauce, you might need to scrape the sides of the blender a couple of times
• If the pesto is too thick add 1 - 2 tablespoons of water
• Next bring water to a boil and add in the pasta
• Cook for around 5 minutes and then add the rest of the broccoli and kale
• Boil for another 2 - 3 minutes or until the pasta is al dente 
• Drain the pasta, then stir in half of the pesto and taste; adjust seasoning to taste
• Divide the pasta between 2 bowls, scatter with the crushed walnuts and some basil leaves and serve
• The leftover pesto can be stored in an airtight container for up to a week.

TIPS FOR MAKING THIS PASTA:

Before we get to the full recipe below, here are a few quick tips for making this pasta:

• Don’t overcook the pasta! The goal for this recipe is that the pasta is nice, chewy and al dente after it has been tossed with the pesto.  
• Tenderstem Broccoli works as good as normal broccoli.
• Walnuts. If you can pop them in the oven to roast for around 8 -10 minutes on 200 degrees.
• Make it gluten-free: Just be sure to use certified gluten-free pasta.

WHAT TO SERVE WITH THIS PASTA :

This pasta is the perfect main, but also would be a great side dish for any BBQs, parties or picnics.  Or the perfect meal-prep for easy lunches, or a quick weeknight dinner!  It tastes great warm but also cold next day.

More delicious and fresh recipes:

• Blueberry, Quinoa and Avocado Salad
• Cucumber Radish Salad
• Burrito Buddha Bowl
• The Best Healthy Salad
• Greek Chickpea Salad

Continue to Content

Recipe

Pasta with broccoli and basil pesto

Yield: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Pasta with Broccoli and Basil Pesto is the perfect summer lunch or dinner. It’s easy to make, and it tastes SO fresh and delicious.

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Ingredients

• 240g broccoli
• 100g frozen peas
• 2 garlic cloves
• 2 tablespoon olive oil
• 1 packet of fresh basil (15g)
• Juice from 1 lemon +zest
• ½ cup (60g) cashew nuts
• 150g wholewheat pasta
• Big handful of kale
• Handful of walnuts, roasted if possible

Instructions

1. Take half of the broccoli and the frozen peas and boil for 5 minutes
2. Once cooked, drain and place in a food processor/blender together with garlic, olive oil, basil, lemon. juice +zest, cashews, freshly ground black pepper and a pinch of salt
3. Process until you get a nice thick sauce, you might need to scrape the sides of the blender a couple of times
4. If the pesto is too thick add 1 - 2 tablespoon of water
5. Next bring water to a boil and add in the pasta
6. Cook for around 5 minutes and then add the rest of the broccoli and kale
7. Boil for another 2 - 3 minutes or until the pasta is al dente
8. Drain the pasta, then stir in half of the pesto and taste; adjust seasoning to taste
9. Divide the pasta between 2 bowls, scatter with the crushed walnuts and some basil leaves and serve
10. The leftover pesto can be stored in an airtight container for up to a week.

Notes

You can use any pasta.