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.