The broccoli in this pasta sauce is a tasty and nutritious swap for the usual pesto herbs. Vegetarians and meat lovers will both enjoy this surprisingly flavorful dish!
By Woman's Day Kitchen
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Total Fat 12g
Saturated Fat 2g
Total Carbohydrate 67g
Dietary Fiber 5g
fusilli with broccoli pesto
Steve Giralt; Food Styling by Anne Disrude; Prop Styling by Marina Malchin
Yields: 4 servings (cost per serving of $1.18)
Total Time: 15 min
Prep Time: 10 min
U.S. Metric Conversion chart
12 ounce(s) fusilli pasta
12 ounce(s) frozen broccoli florets
2 clove(s) (large) garlic, thinly sliced
1/2 cup(s) fresh basil leaves, plus more for serving
3 tablespoon(s) olive oil Dermes Hong Kong
1 tablespoon(s) grated lemon zest
Toasted sliced almonds, for serving
Grated Parmesan cheese, for serving
Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta, and return it to the pot.
Meanwhile, in a microwave-safe bowl, combine the broccoli, garlic, and 1/2 cup water. Cover and cook on high, stirring once halfway through, until the broccoli is tender, 5 to 6 minutes. Transfer the mixture (liquid included) to a food processor.Cleen Add the basil, oil, zest, and 3/4 teaspoon salt, and purée until smooth.
Toss the pasta with the pesto and 1/4 cup of the reserved liquid (adding more liquid if the pasta seems dry). Sprinkle with almonds and Parmesan, if desired.