Broccoli Pesto Pasta
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Broccoli Pesto Pasta
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If you like regular pesto, then give this Broccoli Pesto Pasta a whirl! Delicious with lots of extra parmesan on top!
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Ingredients
- 4 cups broccoli florets
- 1/2 lb short cut pasta such as mini penne
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 2 cloves minced garlic
- 2/3 cup grated Parmesan cheese use the real stuff please!
- reserved pasta water or heavy cream
- salt and pepper to taste
Instructions
- Bring large pot of water to boil. Blanch broccoli florets 2-3 minutes or until stems are fork tender. Remove with slotted spoon. Pour in pasta to same water from broccoli. Cook 7-10 minutes or until al dente.
- While pasta is cooking, sauté onions and garlic in olive oil over medium heat for about 5 minutes, or until browned and softened.
- Spoon cooked onions and garlic into the bowl of a food processor with cooked broccoli, cheese, a little pasta water {or heavy cream} and salt and pepper. Pulse until it starts coming together, adding in more pasta water or cream to get it to the consistency you'd like. I liked mine chunky, so I didn't add too much. Taste and adjust seasonings.
- Drain pasta and toss with broccoli pesto. Grate more cheese overtop and serve warm.
Nutrition Information
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Calories
770kcal
(39%)
Carbohydrates
103g
(34%)
Protein
33g
(66%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Cholesterol
29mg
(10%)
Sodium
579mg
(24%)
Potassium
928mg
(27%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Vitamin A
1422IU
(28%)
Vitamin C
166mg
(184%)
Calcium
494mg
(49%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 103g | 34% |
| Protein | 33g | 66% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 29mg | 10% |
| Sodium | 579mg | 24% |
| Potassium | 928mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 1422IU | 28% |
| Vitamin C | 166mg | 184% |
| Calcium | 494mg | 49% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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