Broccoli Pasta And Pesto Salad Recipes

BROCCOLI, PASTA, AND PESTO SALAD

Broccoli, Pasta, and Pesto Salad image

If you've never tried pesto before, this is the recipe to start with. Maybe, once you try pesto, you'll be encouraged to add basil to your kitchen garden!

Provided by wildheart

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups uncooked fancy pasta
2 cups chicken or 2 cups turkey
2 cups broccoli florets, steamed til barely tender
1 1/2 cups shredded low-fat mozzarella cheese
1/2 cup shredded parmesan cheese
1 cup lightly packed fresh basil leaf
2 -3 cloves garlic
1 cup fat-free mayonnaise or 1 cup low-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt

Steps:

Cook and drain pasta; cool.
Combine pasta, meat, broccoli, and cheeses in large bowl.
Put basil and garlic in food processor or blender; whiz.
Add mayo to food processor or blender.
Mix thoroughly.
Stir into pasta mix.
Toss to coat.
Refrigerate for at least 4 hours before serving.
During the last 1/2 hour of chilling time, toss once to mix.
For color contrast, serve with cherry tomatoes, cut in halves.

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

Ingredients

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

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