Broccoli Pesto Pasta {Vegan}

Course: Main Course
Cuisine: Italian
Keyword: broccoli pesto, pesto pasta
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Andrea
This quick and awesomely vegan Broccoli Pesto Pasta recipe is highly nutritious, healthy and requires only 6 simple ingredients. It's guaranteed to satisfy your pasta cravings in as little as 15 minutes!
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Ingredients

  • 350 gr (about 1 head) broccoli florets (10 oz)
  • 350 gr short pasta (I use paccheri) (10 oz)
  • handful fresh basil leaves
  • 60 gr toasted pine nuts (1/4 cup)
  • 1 garlic clove, grated
  • zest of 1 lemon
  • 60 ml extra-virgin olive oil (1/4 cup)
  • sea salt & freshly cracked black pepper

To serve:

  • toasted pine nuts
  • handful of basil leaves
  • lemon zest
  • freshly cracked black pepper

Instructions

  • Cook the broccoli florets in a large pot of lightly salted boiling water, for about 5 minutes, or just until tender.
  • With the help of a slotted spoon, transfer the florets from the water into a bowl with cold water and ice, then drain and set aside.
  • Fold the pasta into the pot used for cooking the broccoli and cook until al dente, about 10 minutes for paccheri.
  • Add broccoli florets, basil leaves, pine nuts, garlic, lemon juice and zest into a food processor and pulse until crumbly.
  • Set the food processor on slow speed and gently pour in the extra-virgin olive oil. continue to mix until your broccoli pesto reaches a creamy texture.
  • Add 60 ml (1/4 cup) of pasta cooking water into the broccoli pesto and continue to mix until reaching a creamy texture. Season with sea salt and black pepper to taste.
  • Drain the pasta, return to the pot and stir in the broccoli pesto.
  • Divide the broccoli pesto pasta among 4 plates, top with extra pine nuts, lemon zest, basil leaves and freshy cracked black pepper, and serve