I came across this Lemon Broccoli Pesto Pasta recipe while planning to host a New Year’s party. It is one of the best pastas made up of broccoli, spinach, and herbs. Well, I must say that adding pasta to the menu was one of the best things I could have ever added.
The best part of the recipe is that it is simple to make and tastes good. Ever since I added this dish to the menu, it has been a superhit and everyone’s favorite. This is the recipe that I love recreating with different flavours and ingredients, and trust me, it won’t disappoint.
This no-fuss, easy-to-make pasta can be made in 30 minutes with simple kitchen staples that are easily available. As soon as I add pasta to the table, you won’t believe how empty it gets within a few minutes.
Try this recipe yourself, and let people enjoy the tasty pasta by showering you with compliments. I have shared the recipe details to make it easier for you.
Equipment Required
- Stockpot: I use it to boil the broccoli in a traditional way for the recipe.
- Spoon: An easy way to transfer boiled broccoli to the bowl.
- Food Processor: It is the most convenient way to chop broccoli for the recipe.
- Spatula: I use it to stir the ingredients in the stockpot for proper resting.
Lemon Broccoli Pesto Pasta Ingredients & Substitutions
Note: The ingredients in the recipe can serve upto 4 to 6 people. You can adjust the quantity as per your gathering.
- 1 Pound Uncooked Pasta
- 4 Cups Water
- 2½ Cup Broccoli Florets
- 1 Cup Fresh Basil Leaves: You can also add some cilantro if you do not have basil leaves.
- 1 Cup Parmesan Cheese: Grana Padano can be substituted for Parmesan cheese in the recipe.
- â…“ Cup Roasted Walnuts: You can use walnuts and cashews if the referred ingredients are not available.
- 1 Large Lemon: You can add some apple cider vinegar if lemons are not available.
- ½ Teaspoon Salt and Pepper: Italian seasoning can be added to the recipe for similar results
- ½ Cup Extra Virgin Olive Oil: You can also use Walnut oil or avocado oil in the recipe.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 15 Minutes | 25 Minutes |
How To Make Lemon Broccoli Pesto Pasta at Home
Step 1
Add the broccoli florets to the boiling water and stir.
Step 2
Cook for some time till they turn soft.
Step 3
Add pasta to the stockpot and boil until tender.
Step 4
Transfer the boiled broccoli to the food processor. Add walnuts, basil, lemon zest, cheese, oil, salt, and pepper to the food processor.
Step 5
Blend it to make a smooth paste. Add some of the boiling pasta water to the blender if needed.
Step 6
Drain the pasta of its water and keep it aside. Add the broccoli paste to the pasta and toss to mix well.
Step 7
Serve hot with extra parmesan on top. Enjoy!
Expert Tips That I Recommend
- Cook pasta until it is somewhat tender. Avoid overcooking as it turns mushy when sauces are added.
- To accentuate the flavours in pasta, add a pinch of salt; it’s a great way to enhance them.
- If pesto sauce does not mix well with pasta, remember to add some of the pasta’s starchy water. It emulsifies the paste and blends in.
- Make sure the broccoli is properly boiled and tender; if it does not cook well, it can remain chewy.
- When the pasta is ready, keep it aside and let the flavours settle.
FAQs About Lemon Broccoli Pesto Pasta
Nutritional Information Per Serving
Who does not want to eat pasta every day? But sadly, you can’t, as it is not a healthy choice. The pasta is low in fibre and protein and should be consumed inmoderation. The Lemon Broccoli Pesto Pasta is a perfect choice for your comforting evenings once or twice a week.
| Calories | 728 kcal |
| Carbohydrates | 14 g |
| Protein | 22 g |
| Fat | 68 g |
| Saturated Fat | 16 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 43 g |
| Cholesterol | 34 mg |
| Sodium | 2004 mg |
| Potassium | 487 mg |
| Fiber | 5 g |
| Sugar | 4 g |
| Vitamin A | 1159 IU |
| Vitamin C | 130 mg |
| Calcium | 662 mg |
| Iron | 2 mg |
If you are on any kind of diet or following any restrictions, you do not have to worry. This recipe is easily customisable and can be prepared by tweaking some ingredients.
Recipe Variations For Different Diets
- Gluten-Free:Â You can use gluten-free pasta to make it, if that’s your dietary preference.
- High-protein Version: You can add tofu or boiled eggs to boost the pasta’s protein content.
Storing This Recipe
- Refrigeration: Let the pasta cool completely, then add it to an airtight container. It will stay fresh for 2 to 4 days.
- Freezing: Do not freeze it, as the pasta and spinach will get mushy and spoil.
What to Serve With This Recipe
Lemon Broccoli Pesto Pasta pairs well with a variety of dishes, making it a great choice for evening gatherings. The pasta pairs best with Grilled Chicken. It is also best when Garlic Bread is added, or with Potato Salad, which is a great addition to pasta.Â
Printable Version
Lemon Broccoli Pesto Pasta
Ingredients
- 1 Pound Uncooked Pasta
- 4 Cups Water
- 2½ Cup Broccoli Florets
- 1 Cup Basil Leaves
- 1 Cup Parmesan Cheese
- â…“ Cup Walnuts
- 1 Lemon
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Cup Extra Virgin Olive Oil
Equipment
- Stockpot
- Ladle
- Food Processor
- Spatula
- Measuring Bowls
Instructions
- Add the broccoli florets to the boiling water and stir.
- Cook for some time till they turn soft.Â
- Add pasta to the stockpot to boil until it is tender.Â
- Transfer the boiled broccoli to the food processor. Add walnuts, spinach, lemon zest, cheese, oil, salt, and pepper to the food processor.
- Blend it to make a smooth paste. Add some of the boiling pasta water to the blender if needed.
- Drain the pasta of its water and keep it aside. Add the broccoli paste to the pasta and toss to mix well.
- Serve hot with extra parmesan on top. Enjoy!
Notes
- Cook pasta until it is somewhat tender. Avoid overcooking as it turns mushy when sauces are added.
- To accentuate the flavours in pasta, add a pinch of salt; it’s a great way to enhance them.
- If pesto sauce does not mix well with pasta, remember to add some of the pasta’s starchy water. It emulsifies the paste and blends in.
- Make sure the broccoli is properly boiled and tender; if it does not cook well, it can remain chewy.
- When the pasta is ready, keep it aside and let the flavours settle.
Nutrition
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Conclusion
Lemon Broccoli Pesto Pasta is a perfect balance of freshness and comfort. The tangy flavour and vibrant green colour make the pasta stand out and look different. This creamy bowl of pasta is what you will need on slow evenings. This versatile pasta pairs well with a variety of side dishes and can be customised to your requirements.
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