Creamy Broccoli Pesto Pasta
This pasta is a little green, a little indulgent, and exactly the kind of dinner that makes everyone at my table ask for seconds without even pretending to be polite. Creamy broccoli pesto pasta takes blanched broccoli and blends it into a silky, herb-forward sauce that clings to every noodle — bright, comforting, and weirdly sneaky because you’re eating veggies and also, yes, butter/oil/cheese magic.
My husband is the kind of man who will say “I don’t like green sauces” and then demolish a bowl of this in record time. Our kid calls it “green noodles” and insists on sprinkling extra crunchy things on top. It’s become our quick-weeknight hero: easy to scale, forgiving when I forget to thaw the chicken, and perfect for when I want something that feels fancy without the fuss.
Why You’ll Love This Creamy Broccoli Pesto Pasta
– It tastes like a cozy hug from a garden — bright broccoli and basil with a velvety finish.
– Uses one blender or food processor so you’re not scrubbing a million dishes.
– Flexible: add proteins, swap nuts, or turn it into a lighter vinaigrette-style sauce if you want.
– Sneaks a double-dose of veggies onto the plate without anybody noticing until after seconds.
Kitchen Talk
I’ll be honest: my first attempt was soup. I over-blanched the broccoli and the blender cheered itself into oblivion. But that failure taught me the golden rule — flash the broccoli so it stays vibrantly green and keeps some bite. Also, I once tossed in a handful of arugula because basil ran away from my grocery list; unexpected pepperiness and now I do that sometimes on purpose. This recipe is very forgiving — if your sauce seems thin, let it chill a bit and it thickens up, or toss more cheese in like a civilized person.
This Creamy Broccoli Pesto Pasta is a weeknight win — bright, comforting, and surprisingly vegetable-forward with a silky sauce that clings to every forkful. I swapped in a little extra Parmesan and toasted walnuts for crunch; honest, simple, and something I’ll make again.
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Shopping Tips
– Vegetables: Choose bright green broccoli crowns with firm stalks and tight florets — limp or yellowing pieces mean it’s past prime.
– Grains/Pasta: Use a sturdy pasta (fusilli, penne, or orecchiette) so the sauce gets trapped in the nooks; whole-wheat works fine if you’re into that.
– Cheese: Freshly grated Parmesan or Pecorino makes a huge difference; pre-grated is okay in a pinch but lose a bit of silkiness.
– Nuts & Seeds: Pine nuts are classic, but toasted almonds or walnuts are cheaper and tasty; toast lightly for extra flavor.
– Fresh Herbs: Basil gives that pesto vibe, but a handful of parsley or a few arugula leaves can save the day if basil’s sad at the store.
– Fats & Oils: Good olive oil matters here — not extra-virgin-only drama, but avoid anything musty or overly bitter.
Prep Ahead Ideas
– Blanch the broccoli and store it in an airtight container in the fridge for up to two days so you can blitz the sauce in minutes.
– Make the pesto base (broccoli + nuts + herbs + oil) ahead and keep it separate from the cream or cheese; combine at the last minute for the freshest flavor.
– Store portions in shallow containers for quick reheats; keeping pasta and sauce slightly separate prevents mush.
Time-Saving Tricks
– Use frozen broccoli florets if you’re in a hurry — defrost or blanch quickly, then proceed; it saves chopping time.
– Toast nuts in a skillet while the pasta water comes to a boil — multitasking wins dinners.
– Shred cheese with a microplane into a bowl ahead so it melts faster into the sauce.
– Don’t rush cooling the blender — a quick splash of pasta water will emulsify the sauce and save time.
Common Mistakes
– Overcooking broccoli: I did this once and ended up with a dull, mushy sauce; fix it by blitzing in a little lemon and extra cheese to revive brightness.
– Not seasoning enough: green sauces can taste flat if under-salted — taste and adjust before tossing with pasta.
– Adding too much liquid at once: thin sauces are harder to fix; add oil or water slowly and stop when texture looks right.
– Using finicky pasta shapes: thin strands can slip away from the sauce — pick something with pockets.
What to Serve It With
– Simple mixed greens with lemon vinaigrette — something crisp to cut the creaminess.
– Crusty garlic bread or a warm baguette for mopping up sauce.
– Light roasted chicken or crispy chickpeas for extra protein.
– A bright tomato salad for acid and color.
Tips & Mistakes
– Salt your pasta water well — it should taste like the sea.
– Reserve some pasta water; it’s magic for loosening and smoothing the sauce.
– If sauce is grainy, blend longer and add a splash of hot pasta water.
– Don’t drown the pesto in oil — add gradually until it looks glossy.
Storage Tips
Leftovers keep in the fridge for a couple of days in an airtight container. The sauce can firm up when chilled—reheat gently with a splash of water or milk to loosen it. Cold? Totally edible, and honestly kind of great with a fried egg on top for breakfast. No shame if you eat this straight from the fridge with a fork.
Variations and Substitutions
If you don’t have basil, parsley or arugula are fine swaps. Dairy-free? Skip the cheese and add nutritional yeast plus extra nuts for richness. Want more protein — toss in browned sausage, shredded rotisserie chicken, or pan-fried tofu. If pine nuts are pricy, almonds or sunflower seeds toasted work beautifully. Lemon zest gives big personality if your sauce needs a lift.
Frequently Asked Questions
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Creamy Broccoli Pesto Pasta
Ingredients
Main Ingredients
- 12 oz dry short pasta (penne, rotini, or fusilli)
- 4 cup small broccoli florets
- 1.5 tbsp olive oil
- 0.5 tbsp unsalted butter
- 1.5 tsp minced garlic
- 0.4 cup basil pesto
- 0.33 cup heavy cream
- 0.5 cup finely grated Parmesan cheese
- 0.75 cup hot reserved pasta water
- 1 tbsp kosher salt for the pasta water
- 0.5 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 0.5 tsp lemon zest
- 2 tbsp toasted pine nuts for garnish
- 0.25 cup extra Parmesan for serving
Instructions
Preparation Steps
- Bring a large pot of water to a boil and stir in the kosher salt.
- Chop broccoli into bite-size florets; peel and slice stems thin if using.
- Boil pasta until almost al dente. Add broccoli for the last 2 minutes of cooking.
- Reserve 3/4 cup pasta water, then drain pasta and broccoli.
- Warm olive oil and butter in a large skillet over medium heat. Soften garlic for 30 seconds.
- Pour in heavy cream and a splash of the hot pasta water. Simmer 2–3 minutes to slightly thicken.
- Stir in pesto, lemon juice, red pepper flakes, black pepper, and sea salt. Reduce heat to low.
- Fold in drained pasta and broccoli. Toss, adding Parmesan and more pasta water as needed until glossy and creamy.
- Finish with lemon zest. Plate and sprinkle with pine nuts and extra Parmesan.
Notes
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