Broccoli Pesto Pasta

Broccoli Pesto Pasta


A delicious hot seashell pasta dish loaded with a full head of broccoli and a zesty pesto sauce with freshly chopped basil, onions, garlic and parmesan cheese.

Broccoli Pesto Pasta

Ingredients                           Makes: 3 servings
1/2 cup sweet onion, diced
1 jalapeño, minced
2 cloves garlic, minced
1/2 cup fresh basil leaves, chopped fine
1 head of broccoli, cut into small florets, stem peeled & sliced
8 ounces small seashell pasta (try gluten-free rice pasta for easier digestion)
1/4 cup parmesan cheese, grated
2 + 3 Tbsp extra-virgin olive oil
2 tsp fresh lemon juice
few shakes of black pepper or to taste
few shakes of sea salt or to taste

Prepare ingredients. Dice sweet onion and then set aside in a small bowl. Mince jalapeño and garlic cloves and set aside in another small bowl. Chop up the fresh basil leaves and also set aside in a small bowl.

Cut the broccoli into small florets and then peel and slice the broccoli stems. Steam broccoli florets and the sliced stems until tender but still crisp, about 3 to 4 minutes; then immediately remove from heat and place in a large bowl to cool for a few minutes.

Separate 2/3 of the nicest broccoli florets in a separate bowl and set aside. Transfer the remaining broccoli florets and sliced stems to a food processor and mince, then set aside.

Prepare pasta. Cook pasta in boiling water until al dente (cooked but still firm to the bite). When pasta is cooked, strain out the water using a colander and rinse the hot pasta with some purified water to cool it down; then set aside to drain and air-dry.

Sauté vegetables and make broccoli pesto. In a skillet over medium-low heat, add 2 tablespoons of olive oil and then diced onions. Sauté onions for about 8 minutes or until they have turned translucent, then add the minced garlic and jalapeño and cook for another 3 minutes; stir occasionally to prevent burning. Add the pureed broccoli, finely chopped basil, lemon juice, 3 tablespoons of olive oil, parmesan cheese, sea salt and black pepper and combine.

Add the prepared seashell pasta and the reserved broccoli florets to the skillet and toss until to combined. Give the pasta a taste test and then add sea salt and pepper to desired taste.

Serve hot and enjoy. Pasta keeps well in fridge for a few days.

Recipe shared by: J. Marshall

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