BROCCOLI-WALNUT PESTO WITH PASTA
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
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 PESTO PASTA
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
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 PINE NUTS, BROCCOLI, SARDINES & FENNEL
A typically Sicilian flavour combination - sweet raisins, spicy olive oil, crunchy pine nuts and salty fish
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
- Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
- Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.
Nutrition Facts : Calories 462 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
PASTA WITH BROCCOLI-PINE NUT PESTO
Provided by Michael Thompson
Categories Pasta Vegetarian Quick & Easy Basil Pine Nut Broccoli Healthy Bon Appétit Italy
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook broccoli florets in large pot of boiling salted water until just tender, about 6 minutes. Using slotted spoon, transfer broccoli to colander and drain. Add pasta to same pot of water and cook until tender but still firm to bite. Drain pasta; reserve 3/4 cup cooking liquid. Return pasta to same pot.
- With processor running, drop pine nuts and garlic through feed tube and chop finely. Scrape down sides of work bowl. Add broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper, process to coarse puree. Pour sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if sauce is too thick. Season with salt and pepper. Serve, passing cheese separately.
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- Bring a large pot of salted water to boil. Add the broccoli florets and cook for 1 minute. Using a slotted spoon, transfer the broccoli to a blender.
- Bring the water back to a boil. Add the pasta and cook until al dente, 10 to 12 minutes, or according to package directions. Drain the pasta, reserving 1 cup of the pasta water.
- Cook the pine nuts in a small saucepan set over medium heat, moving the nuts around, until fragrant and toasted, about 3 minutes.
- Add the pine nuts to the broccoli in the blender, along with the olives, basil, garlic, Parmesan, pepper, and 1/2 cup of the reserved pasta cooking water. Pulse until combined, stopping to stir as necessary.
LEMON BROCCOLI PESTO PASTA - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (14)Total Time 25 minsCategory DinnerCalories 555 per serving
- Bring a large pot of water to a boil (make sure it's well salted with kosher salt). Add in the broccoli florets and stems (I used 12 ounces frozen broccoli here). You want the broccoli to be crisp tender, this should take about 3 to 4 minutes or so. Prepare a bowl of ice water to the side. Use a slotted spoon to transfer the cooked broccoli to the bowl of ice water. Then drain the broccoli well over a few paper towel sheets. Tip: Do not discard the cooking water, you will use it later for the past.
- Transfer the broccoli to the bowl of a large food processor fitted with a blade. Add 4 tablespoons of pine nuts, 1 1/2 cups grated Parmesan, all the basil leaves (about 3 cups full), and zest and juice of 2 lemons. Run the processor for about 30 seconds to combine.Scrape the sides of the food processor. Cover and run the processor again, and while it's running, slowly drizzle the extra virgin olive oil from the top opening. Season with salt and pepper to taste
- Bring the same pot of water back to a boil. Cook the pasta according to package instructions (mine took about 10 minutes or so). Reserve some of the pasta water before you drain it. Return the drained pasta to the pot over medium-low heat. Add 1/4 cup pasta water, 1 cup Parmesan cheese and stir to combine (about 1 minute). Your goal is to coat the pasta with the cheese. Remove from the heat.
- Off heat (this is very important), add about 1/2 of the broccoli pesto to the pot of pasta (you can add a bit more than 1/2 to your liking). Toss until very well combined.(Store the rest of the pesto in the freezer for later use).
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