Broccoli And Hazelnut Pesto Pasta Recipes

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BROCCOLI-WALNUT PESTO WITH PASTA



Broccoli-Walnut Pesto With Pasta image

Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/3 cup walnut halves
1/2 cup packed fresh basil leaves, plus a few sprigs, for garnish
1 clove garlic, smashed
1 1/2 cups chopped raw broccoli florets and tender stems (about 4 ounces)
1/4 cup low-sodium vegetable broth
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon red pepper flakes, optional
Kosher salt
Juice of 1/2 small lemon (1 tablespoon)
2 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmigiano-Reggiano, Romano or grana padano cheese
10 ounces whole wheat or tri-color fusilli

Steps:

  • Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
  • Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
  • Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
  • Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
  • Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.

Nutrition Facts : Calories 410 calorie, Fat 15.5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 554 milligrams, Carbohydrate 57 grams, Fiber 8 grams, Protein 13 grams, Sugar 3 grams

BROCCOLI-WALNUT PESTO PASTA



Broccoli-Walnut Pesto Pasta image

Pesto becomes more full-bodied with the addition of broccoli that's blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets - not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.

Provided by Genevieve Ko

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
4 cups broccoli florets (10 ounces from 2 crowns)
1 pound cut pasta, such as medium shells
1 large garlic clove, smashed
2 packed cups fresh mint leaves (about 2 ounces from one small bunch)
Black pepper
1/2 cup extra-virgin olive oil, plus more for serving
1 lemon, zested and juiced
Parmigiano-Reggiano, for serving
1/2 cup walnuts, chopped

Steps:

  • Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
  • Drop the pasta into the boiling water and cook according to the package's directions for al dente. Reserve 1/2 cup pasta cooking water.
  • Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
  • Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
  • Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 26 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 3 grams

BROCCOLI-AND-HAZELNUT-PESTO PASTA



Broccoli-and-Hazelnut-Pesto Pasta image

Prep this easy plant-based pasta that's delicious at room temp, and you're one gingham blanket away from a picnic. A broccoli-hazelnut pesto comes together in seconds thanks to a food processor, and the starchy pasta water mixed in at the end helps to create a silky sauce.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 10

1 pound broccoli florets, cut into bite-size pieces (6 cups)
Kosher salt and freshly ground pepper
1/4 cup skin-on raw hazelnuts, toasted (1 ounce), plus more, chopped, for serving
1/2 cup packed fresh basil leaves, plus more for serving
1 small clove garlic, coarsely chopped
1 ounce grated Parmigiano-Reggiano (1/2 cup), plus more for serving
1/3 cup ricotta
1 teaspoon grated lemon zest, plus 2 teaspoons fresh juice
1/4 cup extra-virgin olive oil
1 pound short pasta, such as gemelli or fusilli

Steps:

  • Cook broccoli in a large pot of salted boiling water until bright green and tender, 4 to 5 minutes. Transfer with a slotted spoon to a plate; let cool slightly. Put half of broccoli in the bowl of a food processor with hazelnuts, basil, garlic, Parmigiano, ricotta, and lemon zest and juice. Pulse to combine. With machine running, stream in oil. Season with salt and pepper. (You should have 1 3/4 cups.)
  • Meanwhile, cook pasta in pot until al dente per package instructions. Reserve 1 cup pasta water; drain. Return pasta to pot, along with pesto. Add pasta water, 1/4 cup at a time, to create a silky sauce. Stir in remaining broccoli; season to taste. Serve with more Parmigiano, chopped hazelnuts, and basil.

BROCCOLI PESTO PASTA



Broccoli pesto pasta image

A new delicious version of the Italian favourite, pesto pasta, with broccoli

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 8

400g penne, farfalle or conchiglie pasta
250g broccoli, cut into florets
1 garlic clove, peeled
1 large lemon
½ tsp dried chilli flakes
3 tbsp pine nuts
5 tbsp extra-virgin olive oil
3 tbsp parmesan (or vegetarian alternative), grated

Steps:

  • Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
  • Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
  • Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium

PASTA WITH PARSLEY & HAZELNUT PESTO



Pasta with parsley & hazelnut pesto image

Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 6

350g tagliatelle
80g pack flat-leaf parsley
100g toasted hazelnut
50g parmesan (or vegetarian alternative), grated
zest and juice 1 lemon
100ml olive oil

Steps:

  • Cook the pasta in salted, boiling water according to pack instructions.
  • Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
  • Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.27 milligram of sodium

FARFALLE WITH BROCCOLI PESTO



Farfalle with Broccoli Pesto image

The best pasta with pesto ever! Broccoli makes everything tastier. Garnish with more toasted hazelnuts and drizzle in olive oil to serve.

Provided by Daisy Veggie

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 4

Number Of Ingredients 12

6 tablespoons blanched hazelnuts
2 cups broccoli florets
1 (12 ounce) package farfalle pasta
1 ½ cups lightly packed fresh parsley leaves
½ cup fresh mint leaves
¼ cup olive oil
2 tablespoons olive oil
5 large cloves garlic, peeled
4 teaspoons lemon juice
1 ½ teaspoons lemon zest
salt and ground black pepper to taste
1 ½ teaspoons capers, drained and rinsed

Steps:

  • Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.
  • Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.
  • Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.

Nutrition Facts : Calories 584.3 calories, Carbohydrate 70.3 g, Fat 29.2 g, Fiber 6.1 g, Protein 15.3 g, SaturatedFat 3.7 g, Sodium 104.3 mg, Sugar 4.5 g

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