Broccoli pesto pasta

Broccoli pesto pasta
4.48 from 21 ratings
Pasta con pesto di broccoli
1st main course – Primo piatto
RECIPE BY Jessica | Chef & Author
Our pasta with broccoli pesto combines the vibrant flavors of pasta cooked al dente and a creamy pesto made from fresh broccoli to create a real treat for the palate. The pesto is made from tender broccoli florets, fresh basil, pine nuts and almonds, tangy Parmesan and extra virgin olive oil. The result is a velvety consistency and an intense flavor.
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 678kcal
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
lactose free
sugar free
Difficulty: easy
Cost: low
Calories: 678kcal
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
lactose free
sugar free
Directions
  • First, bring a large pot of water to a boil and prepare a large bowl of ice cubes and water.
  • Meanwhile, wash the broccoli and separate the florets from the stem.
    300 g broccoli
  • Then add to the boiling water and blanch for 5 minutes. Then drain and put in the ice water.
  • In the meantime, bring another large pan with plenty of salted water to the boil and cook the linguine until al dente.
    400 g linguine
  • Once the broccoli has cooled, remove from the ice water, drain well and place in the blender. Now also add basil, peeled almonds, pine nuts, grated parmesan and half of the olive oil.
    10 g basil, 30 g pine nuts, 10 almonds, 40 g parmesan cheese, 80 g olive oil extra virgin
  • Now blend all the ingredients thoroughly, gradually pouring in the remaining olive oil until you have a creamy pesto.
  • Drain the finished linguine in a sieve. Then return to the pan, add the pesto and mix thoroughly.
  • Finally, divide the pasta between deep plates and serve immediately.
    Buon appetito!
Calories: 678kcal (34%)Carbohydrates: 82g (27%)Protein: 20g (40%)Fat: 31g (48%)Saturated fatty acids: 5g (25%)Polyunsaturated fatty acids: 6gMonounsaturated fatty acids: 18gCholesterol: 7mg (2%)

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