Broccoli Pesto Pasta

A healthy take on Pasta, sharing the recipe for Broccoli Pesto Pasta. It is creamy, nutritious and delicious.

Also try: Sun-Dried Tomato and Pesto Pasta, Lemon Pasta or Makhani Pasta.

Course: Main Course

Cuisine: Italian

Time: Preparation – 10 mins, Cooking – 25 mins, Total – 35 mins.

Servings: 3

Ingredients:

1. Broccoli – 2 cups (chopped)
2. Pasta – 3 cups
3. Fresh Basil Leaves – 1 cup
4. Pumpkin Seeds – 1/4 cup
5. Lemon Juice – 1 tsp
6. Garlic Clove – 1-2
7. Extra Virgin Olive Oil – 1/4 cup
8. Ground Black Pepper – 1/2 tsp
9. Water to cook pasta and broccoli
10. Salt to taste
11. Cheese, Ground Black Pepper or Red Crushed Pepper as per taste to sprinkle on top.

PS: 1 Cup = 250 ML.

How to make Broccoli Pesto Pasta:

1. Bring enough water to boil to cook broccoli. Add chopped broccoli and cook for 4-5 mins or until tender. Strain the water and keep aside to cool down
2. Take a blending jar and add 1 cup cooked broccoli, fresh basil leaves, ground black pepper, lemon juice, pumpkin seeds, extra virgin olive oil, garlic and salt. Blend to make a smooth paste. Your broccoli pesto is ready, keep aside
3. Cook pasta as per instructions on the pack
4. While pasta is cooking take a big mixing bowl. Add the sauce and 1/4 cup of pasta cooking water, mix well and keep aside. This will help in diluting the sauce
5. Once pasta is cooked, strain it and add it to the mixing bowl along with remaining 1 cup cooked broccoli. Toss well in the sauce and your Broccoli Pesto Pasta is ready
6. Sprinkle some pumpkin seeds, cheese, crushed red pepper or black pepper, and enjoy!!!