Broccoli Pesto Pasta

Posted on Jul 13, 2022 by Eli Crain
Tags: recipes vegetarian


  • 4 cups broccoli florets (10 ounces from 2 crowns)
  • 1 lb Sunrise Mill Fusilli pasta
  • 1 large garlic clove, smashed
  • 2 packed cups fresh mint and parsley
  • Black pepper
  • ½ cup olive oil, plus more for serving
  • 1 lemon, zested and juiced
  • Parmigiano-Reggiano, for serving
  • ½ cup walnuts, chopped


  1. Bring a large saucepan of water to a boil. Add 1/4 cup salt and broccoli florets. Cook until the broccoli is bright green and tender, about 5 minutes. Using a slotted spoon, transfer cooked florets to a food processor or blender.
  2. Add pasta to the boiling broccoli water and cook to package directions. Reserve 1/2 cup pasta water.
  3. Add garlic to broccoli and pulse until smooth. Add herbs, 1 tsp salt and pepper. Pulse until smooth then add olive oil and blend.
  4. Drain the pasta and transfer to a large bowl. Coat pasta with broccoli pesto. Mix in 2 Tbsp Lemon juice and more salt and pepper. If the mixture is thick add pasta water.
  5. Serve with parmesan, walnuts, lemon zest and black pepper.

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