Broccoli-Walnut Pesto Pasta
Indulge in the vibrant flavors of Broccoli-Walnut Pesto Pasta, where fresh broccoli meets the nuttiness of toasted walnuts, all enveloped in a creamy pesto sauce. This simple yet impressive dish is perfect for weeknight dinners or special occasions, delivering restaurant-quality results with minimal effort. Your family and friends will be asking for seconds after just one bite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Blending
- Cuisine: Italian
Ingredients
Scale
- 2 cups fresh broccoli florets
- 1 cup walnuts, toasted
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 8 oz pasta (linguine or penne)
- Juice of 1 lemon
- Salt to taste
Instructions
- Boil a large pot of water with salt. Cook pasta according to package directions until al dente (about 8-10 minutes).
- While the pasta cooks, chop broccoli into bite-sized pieces and blanch in boiling water for 3 minutes. Drain and set aside.
- In a food processor, combine toasted walnuts, garlic, blanched broccoli, and Parmesan. Pulse until finely chopped.
- With the processor running on low, drizzle in olive oil until combined. Add lemon juice and salt; blend again until smooth but slightly chunky.
- Toss cooked pasta with the pesto mixture over low heat until well coated. Serve hot with additional Parmesan on top.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 520
- Sugar: 3g
- Sodium: 290mg
- Fat: 36g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 20mg
Keywords: Customize by adding grilled chicken or shrimp for extra protein. Substitute walnuts with pine nuts or almonds for a different flavor profile. For creamier pesto, add a splash of heavy cream or Greek yogurt during blending.