Broccoli and Pasta Pesto


3/4 lb broccoli florets (3 cups)
3/4 lb broccoli florets (3 cups)
1/2 cup fresh basil leaves
1/4 cup walnuts
2 cloves garlic
1/4 cup fresh Parmesan cheese, shredded
kosher salt and black pepper to taste
1/3 cup extra virgin olive oil
2 tbs water
1 tsp lemon juice
4 cups uncooked bow tie pasta
1 yellow bell pepper, cut into strips
1 roma tomato, peeled, seeded and chopped
Parmesan cheese for garnish


  • Add broccoli to boiling water and cook until crisp tender. About 5 minutes.
  • Then plunge broccoli into ice water to stop the cooking. Drain, then set aside 1 and 1/2  cups of the broccoli
  • Place the remaining 1 and 1/2 cups of broccoli and all of the pesto ingredients in a food processor and process until smooth, stopping occasionally to scrape down the sides.
  • In a 4 quart sauce pan cook the pasta according to package directions, adding the reserved 1 and 1/2 cups of broccoli and bell pepper during the last minute of cooking time.
  • Drain and place in a serving bowl.
  • Add tomato and pesto, toss to coat.
  • Sprinkle with additional Parmesan cheese.




15 min


20 min


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