PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
- Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
- PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.
BROCCOLI-WALNUT PESTO WITH PASTA
Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
- Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
- Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
- Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
- Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.
Nutrition Facts : Calories 410 calorie, Fat 15.5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 554 milligrams, Carbohydrate 57 grams, Fiber 8 grams, Protein 13 grams, Sugar 3 grams
PASTA WITH BROCCOLI-PINE NUT PESTO
Provided by Michael Thompson
Categories Pasta Vegetarian Quick & Easy Basil Pine Nut Broccoli Healthy Bon Appétit Italy
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook broccoli florets in large pot of boiling salted water until just tender, about 6 minutes. Using slotted spoon, transfer broccoli to colander and drain. Add pasta to same pot of water and cook until tender but still firm to bite. Drain pasta; reserve 3/4 cup cooking liquid. Return pasta to same pot.
- With processor running, drop pine nuts and garlic through feed tube and chop finely. Scrape down sides of work bowl. Add broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper, process to coarse puree. Pour sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if sauce is too thick. Season with salt and pepper. Serve, passing cheese separately.
PASTA WITH PESTO AND PINE NUTS
Make and share this Pasta With Pesto and Pine Nuts recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 32m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook bowtie pasts in a large pot of salted water for 10-12 minutes, until al dente.
- Drain and toss into a bowl with the olive oil.
- Cool to room temperature.
- When pasta has cooled, add the pesto, then add the parmesan cheese, peas, pine nuts, salt, and pepper.
- Mix well, season to taste and serve at room temperature.
- You can also add grilled chicken and serve as a main course.
Nutrition Facts : Calories 5607.8, Fat 224.3, SaturatedFat 35, Cholesterol 842.5, Sodium 3601.7, Carbohydrate 758.5, Fiber 43.3, Sugar 49.9, Protein 149.9
PASTA WITH BROCCOLI PESTO
Provided by Florence Fabricant
Categories weekday, pastas
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Steam the broccoli flowerets about three minutes, until tender but still bright green. Rinse under cold water, then drain and set aside. Put a large pot of salted water on the stove to boil for the pasta.
- When the broccoli is done, reserve four small flowerets for garnish and place the rest in the food processor along with the garlic and nuts. Process until finely ground.
- With the machine running, pour the olive oil into the food processor through the feed tube. Stop the machine, scrape the sides, season with salt and pepper and process briefly. Transfer the mixture to a dish and set aside.
- When the water is boiling, place the pototoes in the pot and boil for five minutes. Add the pasta, stir to separate the strands and cook until the pasta is al dente, about eight minutes. Drain potatoes and pasta together and transfer to a warm serving dish.
- Toss the pasta and potatoes with the pureed broccoli mixture. Divide the pasta among four shallow bowls and garnish each serving with a reserved broccoli floweret and serve immediately with Parmesan cheese on the side.
BROCCOLI PESTO PASTA
A new delicious version of the Italian favourite, pesto pasta, with broccoli
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium
PASTA WITH PESTO, BROCCOLI, AND POTATOES
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potatoes to cutting board; return water to boil. Add broccoli; cook 3 minutes. Using slotted spoon, transfer broccoli to large bowl; return water to boil. Add linguine and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Cut potatoes into small chunks. Add potatoes, pasta, and pesto to broccoli and toss, adding reserved cooking water by tablespoonfuls to moisten if necessary. Season with salt and pepper. Serve, passing cheese separately.
PASTA WITH PESTO, POTATOES AND BROCCOLI
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 1h40m
Yield Four servings
Number Of Ingredients 11
Steps:
- If making fresh pasta, beat the eggs together in a large bowl. Gradually stir in enough flour to make a soft, pliable dough. Knead the dough on a lightly floured surface until smooth. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
- Meanwhile, to make the sauce, place the garlic, 1 teaspoon of salt and 1 cup of basil in a food processor and pulse until chopped. Add the remaining basil and process until chopped. Add the pine nuts, cheeses and olive oil and process until the mixture forms a smooth paste. Set aside.
- Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 10 to 12 minutes. Drain and set aside. Bring a large pot of salted water to a boil. Add the broccoli and blanch until tender, about 5 to 7 minutes. Drain and set aside.
- Divide the pasta dough in half and keep 1 piece wrapped in the towel. On a lightly floured surface, roll and stretch the pasta dough into a 13-by-16-inch rectangle. Let stand for 5 minutes. Cut across into 1-inch-wide strips. Repeat with the remaining dough. Bring a large pot of salted water to a boil. Cook the fresh or dried pasta until al dente, about 5 minutes for the fresh or 10 to 12 minutes for dried. Drain well and place in a large bowl.
- Toss the pasta with the pesto and remaining 1/2 teaspoon of salt. Toss in the broccoli and potatoes. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 21 grams, Carbohydrate 88 grams, Fat 33 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 993 milligrams, Sugar 5 grams, TransFat 0 grams
BROCCOLI PESTO & PANCETTA PASTA
Serve this healthy bowl of pasta topped with cherry tomatoes for a quick and easy midweek meal. It's tossed with broccoli pesto, and takes just 25 minutes to make
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.
- Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
- Set a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.
Nutrition Facts : Calories 452 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium
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