Roasted Broccoli Pesto Pasta
A vibrant and flavorful pasta dish featuring roasted broccoli blended into a fresh pesto, perfect for a quick and healthy meal.
Ingredients
Vegetables and Nuts
- 2 heads Broccoli Florets (about 4 cups)
- 2 tablespoons Olive Oil
- 1/2 cup Pine Nuts (toasted)
- 1 cup Parmesan (grated)
- 3 cloves Garlic (minced)
- 1 lemon Lemon (juiced)
- 2 tablespoons Olive Oil (for pesto)
Pasta
- 8 ounces Penne Pasta (about 225 grams)
Seasonings
- to taste Salt
- to taste Pepper
Instructions
- Preheat oven to 425°F (220°C). Toss broccoli with 1 tbsp olive oil, salt, and pepper; roast for 10-12 minutes until crisp-tender.
- Finely chop 1 cup roasted broccoli, garlic, pine nuts, Parmesan, and lemon juice; blend in a food processor. With motor running, add 2 tbsp olive oil until smooth.
- Cook pasta in salted boiling water until al dente; reserve 1/2 cup cooking water, then drain.
- Mix pesto with pasta, fold in remaining roasted broccoli, and add reserved water as needed to coat.
Notes
Use freshly grated Parmesan for best flavor.