Broccoli Pesto With Campanelle Pasta Recipe

Recipe By Slurrp

This broccoli pesto with campanelle pasta is a delicious and nutritious twist on traditional pesto pasta. The pesto is made with fresh broccoli, garlic, Parmesan cheese, and pine nuts, giving it a vibrant green color and a rich, nutty flavor. Tossed with al dente campanelle pasta, this dish is a perfect way to incorporate more vegetables into your diet. Serve it as a main course or as a side dish, and enjoy the fresh and vibrant flavors of this unique pesto pasta.

4.7
30 Rating -
Rate
Vegdiet
30minstotal
30m.total
Broccoli Pesto With Campanelle Pasta
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Ingredients for Broccoli Pesto With Campanelle Pasta Recipe

  • 2 ounce Campanelle Pasta
  • 1/2 cup Broccoli Florets
  • 1/2 cloves Cloves Garlic
  • 0.06 cup Grated Parmesan Cheese
  • 0.06 cup Pine Nuts
  • 1/4 tablespoon Lemon Juice
  • 0.06 cup Olive Oil
  • As required Salt And Pepper To Taste
  • as required Additional Parmesan Cheese And Pine Nuts For Garnish

Directions: Broccoli Pesto With Campanelle Pasta Recipe

Cooking Directions

  • STEP 1.Bring a large pot of salted water to a boil and cook the campanelle pasta according to package instructions until al dente.
  • STEP 2.Meanwhile, steam the broccoli florets until tender, about 5-7 minutes. Drain and set aside.
  • STEP 3.In a food processor, combine the steamed broccoli, garlic, Parmesan cheese, pine nuts, lemon juice, and olive oil. Process until smooth and creamy.
  • STEP 4.Once the pasta is cooked, drain it and return it to the pot. Add the broccoli pesto and toss to coat the pasta evenly.
  • STEP 5.Serve the broccoli pesto pasta hot, garnished with additional Parmesan cheese and pine nuts, if desired.

Cooking Tips

  • For a creamier pesto, add a splash of pasta cooking water to the broccoli pesto before tossing it with the pasta.
  • Feel free to customize the pesto by adding other ingredients like basil, spinach, or sun-dried tomatoes.
  • Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply microwave the pasta until heated through, or heat it in a skillet with a splash of olive oil.
  • Serve the broccoli pesto pasta as a main course with a side salad, or as a side dish alongside grilled chicken or fish.
Nutrition
value
562
calories per serving
54 g Fat6 g Protein12 g Carbs2 g FiberOther

Current Totals

  • Fat
    54g
  • Protein
    6g
  • Carbs
    12g
  • Fiber
    2g

MacroNutrients

  • Carbs
    12g
  • Protein
    6g
  • Fiber
    2g

Fats

  • Fat
    54g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    1mg
  • Vitamin A
    29mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    73mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    69mg
  • Manganese
    2mg
  • Phosphorus
    183mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp