Spaghetti With Broccoli Pesto

This Spaghetti With Broccoli Pesto is a vibrant, quick-cooking Italian-inspired dish that brings fresh garden flavors to your table. The star is a bright, creamy pesto made from blanched broccoli florets, toasted walnuts, garlic, and sharp Romano cheese, blended until smooth. Tossed with al dente spaghetti and a splash of starchy pasta water, the sauce clings perfectly to every strand. It is a lighter, vegetable-forward twist on traditional basil pesto, offering a satisfying crunch from the walnuts and a robust herbal note from fresh parsley.

Cooking Method: Boiling

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 199.5

Dietary: Diabetic, Vegetarian

Description

This Spaghetti With Broccoli Pesto is a vibrant, quick-cooking Italian-inspired dish that brings fresh garden flavors to your table. The star is a bright, creamy pesto made from blanched broccoli florets, toasted walnuts, garlic, and sharp Romano cheese, blended until smooth. Tossed with al dente spaghetti and a splash of starchy pasta water, the sauce clings perfectly to every strand. It is a lighter, vegetable-forward twist on traditional basil pesto, offering a satisfying crunch from the walnuts and a robust herbal note from fresh parsley.

Ingredients

spaghetti or linguini
broccoli florets (about 2 cups)
fresh parsley, chopped
walnuts, toasted and chopped
Romano cheese, grated
garlic, minced
extra virgin olive oil
salt
black pepper

Directions

1
Bring a large pot of salted water to a boil.
2
Add the broccoli florets to the boiling water and blanch for 2-3 minutes until bright green and tender-crisp. Remove with a slotted spoon and immediately transfer to an ice bath to stop cooking, then drain well.
3
In the same boiling water, cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
4
In a food processor or blender, combine the blanched broccoli, walnuts, garlic, parsley, Romano cheese, olive oil, salt, and pepper.
5
Pulse until the mixture forms a coarse paste, scraping down the sides as needed. Add a tablespoon of reserved pasta water if the pesto is too thick.
6
Return the drained spaghetti to the hot pot. Add the broccoli pesto and toss vigorously over low heat.
7
Add reserved pasta water one tablespoon at a time, tossing continuously, until the sauce coats the pasta evenly and has a creamy consistency.
8
Serve immediately, topped with extra grated Romano cheese and a crack of black pepper if desired.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 199.5kcal

% Daily Value *
Total Fat 12.7g20%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 19.5g7%
Dietary Fiber 2.3g10%
Sugars 1.2g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/spaghetti-with-broccoli-pesto/