Creamy Broccoli Pesto Pasta
Twirls of tender pasta and broccoli coated in a silky pesto cream sauce, brightened with lemon and finished with Parmesan and pine nuts. Weeknight-easy, special-occasion delicious.
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Servings:
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
Variation: Swap half the broccoli with peas or broccolini. For extra protein, add grilled chicken or white beans. Lighter option: use half-and-half and a bit more pasta water instead of heavy cream. Leftovers keep 3 days; reheat with a splash of water to loosen the sauce.
This recipe is an original creation inspired by classic Creamy Broccoli Pesto Pasta flavors. All ingredient ratios and instructions are independently developed.