BROCCOLI-WALNUT PESTO PASTA
Pesto becomes more full-bodied with the addition of broccoli that's blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets - not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
- Drop the pasta into the boiling water and cook according to the package's directions for al dente. Reserve 1/2 cup pasta cooking water.
- Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
- Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
- Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 26 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 3 grams
SPAGHETTI WITH BROCCOLI AND WALNUT-RICOTTA PESTO
This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the broccoli florets so the flowers are quite small. They will absorb the sauce in the nicest way when you toss everything together.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and basil and process to a paste. Add the ricotta, 2 tablespoons warm water, and Parmesan and pulse until well blended. Add the olive and walnut oils and process until smooth and homogenous. You can also make this in a mortar and pestle. Taste and add salt as desired. Transfer to a wide pasta bowl.
- Bring a large pot of water to a boil. Add the spaghetti and boil 5 minutes. Add the broccoli and continue to boil until the pasta is al dente, about 4 more minutes. Before draining the pasta, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Drain the spaghetti and broccoli and toss at once with the sauce. Serve, passing Parmesan or Pecorino on the side.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 368 milligrams, Sugar 3 grams
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 RICOTTA PESTO
I thought this would be interesting for a fast no-meat supper or side dish. Recipe source: Bon Appetit (February 1986)
Provided by ellie_
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
- Add ricotta cheese and process using on/off turns until blended.
- Pour pasta in serving dish and pour pesto over and then top with tomatoes.
- Sprinkle with grated cheese.
- Serve with grated cheese.
Nutrition Facts : Calories 682.2, Fat 26.8, SaturatedFat 8.3, Cholesterol 127.1, Sodium 82.2, Carbohydrate 86.9, Fiber 5.1, Sugar 4.3, Protein 24.1
PASTA WITH RICOTTA-WALNUT SAUCE
Make and share this Pasta with Ricotta-Walnut Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.
- Boil a large pot of water; cook pasta until al dente.
- While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth.
- Stir in remaining ingredients.
- When pasta is done, drain well.
- Toss with sauce.
- Top with garnishes and serve immediately.
- VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such
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