Broccolini and Walnut Pesto Pasta is a delightful blend of flavors that transforms a simple weeknight dinner into a gourmet experience. This recipe not only satisfies your taste buds but also minimizes the cleanup hassle with its smart cooking techniques.
Contents
Ingredients
For 4 servings, you will need:
- 12 oz. cavatappi or other small tube pasta
- Kosher salt
- 1½ lb. broccolini (about 2 large bunches), woody ends trimmed, cut into 2" pieces
- 3 oz. Parmesan, cut into 1" cubes; plus more finely grated for serving (optional)
- 2 garlic cloves
- 8 oil-packed anchovies
- 6 cups basil leaves (from about 3 bunches)
- ½ cup raw walnuts
- ¾ cup extra-virgin olive oil
Cooking Steps
Step 1: Prepare the Pasta
Cook 12 oz. cavatappi or your preferred small tube pasta in a large pot of boiling salted water until al dente. Transfer the pasta to a colander using a slotted spoon.
Step 2: Blanch the Broccolini
In the same pot of boiling water, cook 1½ lb. broccolini (cut into 2" pieces) until crisp-tender, approximately 2 minutes. Drain the broccolini in the colander along with the pasta.
Step 3: Make the Pesto
Using a food processor or blender, pulse 3 oz. Parmesan and 2 garlic cloves until finely ground. Add 8 oil-packed anchovies, 6 cups basil leaves, ½ cup raw walnuts, and slowly pour in ¾ cup extra-virgin olive oil. Process until the pesto is mostly smooth with a hint of green, about 1 minute. Season with salt.
Step 4: Combine and Toss
Scrape the pesto into a large bowl, add the drained pasta and broccolini. Toss the pasta vigorously using a slotted spoon or tongs until well coated and glossy.
Step 5: Serve
Transfer the pesto-coated pasta and broccolini to a platter. Top with finely grated Parmesan if desired.
Enjoying the Culinary Symphony
Broccolini and Walnut Pesto Pasta harmoniously marries umami-rich pesto with the crisp freshness of broccolini. The corkscrew spirals of cavatappi ensure every bite is infused with the savory goodness of the pesto. Whether you’re a pasta enthusiast or a novice chef, this recipe promises a delightful culinary journey.
Pro tip: Experiment with different tubular pasta shapes like penne rigate for a personalized touch.
Have you tried Broccolini and Walnut Pesto Pasta? Share your culinary adventure and let your taste buds be the judge!
**Exploring the Culinary World: Themed Questions about Broc
Is Broccoli Pesto Pasta Healthy?
Indulging in a generous bowl of pasta can be a wholesome experience with Broccoli Pesto Pasta. Crafted with a homemade broccoli pesto featuring fresh basil, parmesan cheese, garlic, olive oil, and a hint of lemon, this dish strikes a balance between health-conscious choices and culinary delight. The richness and creaminess of the pesto complement your favorite pasta, creating a delicious symphony of flavors. Enhance the experience by topping it with extra parmesan and walnuts, introducing a delightful nutty flavor and satisfying crunch to this delectable and health-conscious pasta dish.
What is Broccoli & Walnut Pesto?
Broccoli & Walnut Pesto is a lusciously creamy vegan pasta sauce, customarily paired with green beans and potatoes. Originating from the creative mind of Kathleen, the Alaskan-born genius behind Produce on Parade, this sauce elevates your pasta experience with its rich, plant-based flavors. As you embark on this culinary journey, know that every order you place with SideChef contributes to the noble cause of ending hunger in America. To prepare, start by bringing a medium pot of salted water to a boil for a perfect melding of flavors.
How do you Make Broccoli Pesto?
Creating Broccoli Pesto is a breeze with this simple recipe. Follow these steps for a flavorful homemade sauce:
- Blend Ingredients:
- Broccoli
- Basil
- Garlic
- Pine nuts
- Extra virgin olive oil
- Salt
- Parmigiano Reggiano
Blend the ingredients until you achieve a smooth consistency.
- Add Pasta Water:
- Cook your pasta until done.
- Scoop out a cup of pasta water.
- Slowly incorporate the pasta water into the pesto while blending a bit more.
- Toss and Enjoy:
- Toss the cooked pasta with the freshly prepared broccoli pesto.
- Get ready to savor the delightful combination of flavors!
This straightforward method ensures a quick and delicious Broccoli Pesto pasta experience. Don’t forget to reserve that liquid gold—your pasta water—for a perfect, creamy finish.
What is Toasted Walnut Pesto Pasta?
Elevate your pesto experience with this effortless Broccoli Walnut Pesto Pasta, taking the flavors to new heights. By introducing toasted walnuts, this dish achieves a delightful smokiness and nuttiness, enhancing the overall yumminess. The incorporation of fresh broccoli not only adds creaminess but also boosts the nutritional value of this veggie-loaded pasta. In under 15 minutes, you can create a delicious and wholesome meal that brings together the goodness of toasted walnuts and the freshness of broccoli in a delightful harmony.
How to Make Broccolini and Walnut Pesto Pasta?
Preparation:
-
Cook 12 oz. cavatappi or your preferred small tube pasta in a large pot of boiling salted water until al dente. Stir occasionally to ensure even cooking.
-
In the same pot, cook 1½ lb. broccolini (cut into 2" pieces) until crisp-tender.
-
Meanwhile, pulse 3 oz. Parmesan and 2 garlic cloves in a food processor until finely ground.
-
Add 8 oil-packed anchovies, 6 cups basil leaves, and ½ cup raw walnuts. With the motor running, pour in ¾ cup extra-virgin olive oil in a slow, steady stream. Process until the pesto is mostly smooth with a few flecks of green.
-
Scrape the pesto into a large bowl. Add the drained pasta and broccolini. Toss vigorously with a slotted spoon or tongs until well coated and glossy.
-
Transfer the pesto-coated pasta and broccolini to a platter. Top with finely grated Parmesan for an extra layer of flavor if desired.
What are the Key Ingredients for Broccolini and Walnut Pesto Pasta?
Ingredients:
- 12 oz. cavatappi or your preferred small tube pasta
- 1½ lb. broccolini (about 2 large bunches), woody ends trimmed, cut into 2" pieces
- 3 oz. Parmesan, cut into 1" cubes; additional finely grated for serving (optional)
- 2 garlic cloves
- 8 oil-packed anchovies
- 6 cups basil leaves (from about 3 bunches)
- ½ cup raw walnuts
- ¾ cup extra-virgin olive oil
