How To make Fettucini with Broccoli Pesto

Broccoli Pesto with BREADCRUMBS!?!?

Broccoli Pesto Pasta | How to Make Broccoli Pesto Pasta Recipe at Home

Broccoli Pesto Pasta | How to Make Broccoli Pesto Pasta Recipe at Home | Broccoli Pesto Pasta Recipe | Pesto Pasta Recipe | Broccoli Pasta Recipe | How to Make Homemade Broccoli Pesto Pasta | Easy To Make Broccoli Pesto Pasta Recipe at Home | Munching Special Easy To Make Broccoli Pesto Pasta Recipe at Home | Snacks Recipe | Quick & Easy | Rajshri Food

Broccoli Pesto Pasta | How to Make Broccoli Pesto Pasta Recipe at Home | Chef Ruchi Bharani

Broccoli Pesto Pasta | How to Make Broccoli Pesto Pasta Recipe at Home | Broccoli Pesto Pasta Recipe | Pesto Pasta Recipe | Broccoli Pasta Recipe | How to Make Homemade Broccoli Pesto Pasta | Easy To Make Broccoli Pesto Pasta Recipe at Home | Munching Special Easy To Make Broccoli Pesto Pasta Recipe at Home | Snacks Recipe | Quick & Easy | Rajshri Food

Learn how to make at home with our Chef Ruchi Bharani

Ingredients:
Water (for boiling)
1½ cups Penne Pasta
1 tbsp Oil
Salt (as per taste)
1 tbsp Butter
1 cup Broccoli Florets
½ cup Yellow Zucchini (sliced)
1 Carrot (chopped)
½ Red Capsicum (chopped)
1 cup Broccoli Florets
1 Broccoli Stalk (chopped)
½ cup Basil Leaves
1 tbsp Coriander Leaves (chopped)
10-12 Garlic Cloves (peeled)
2 Walnuts
1 tsp Chilli Flakes
1 tsp Oregano
Black Pepper Powder (as per taste)
½ tsp Sugar
1 tsp Butter
¼ cup Cream
Pasta Water (as required)
Salt (as per taste)
50 gms Processed Cheese


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Broccoli pasta -Broccoli Recipe - Ingredients in description #shorts

Complete Recipe:

Ingredients:
2 garlic cloves
A little olive oil
1 broccoli
60 g parmesan cheese
A little olive oil

Broccoli Pesto Pasta | Nut Free Pesto

An easy, nutritious and kid-friendly pasta pesto recipe made with super healthy broccoli! And it's nut free too!

INGREDIENTS
250g broccoli
50g grated parmesan
150ml olive oil
3 large / 5 small basil leaves
1 tbsp lemon juice
1 small garlic clove
salt and pepper to taste

See full recipe here:

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BROCCOLI PESTO PASTA ????

If you ever find yourself with some leftover broccoli in the back of your fridge, this dish is an absolute showstopper. It's bursting with flavour and the best part? It's super easy to make! ???? It's such a game changer and a great way to use up your veg!

INGREDIENTS
1 large head broccoli
Half bulb garlic
1 unwaxed lemon
60g basil
100g pine nuts
2 tbsp nooch (nutritional yeast - more to serve)
60ml extra virgin olive oil (More for drizzling)
Salt and pepper to taste
500g spaghetti

METHOD
Prepare the roasting ingredients | Cut the florets off the head of broccoli | Put the garlic in the square of foil, drizzle with olive oil and season| Wrap up the tin foil to form a parcel | Spread the broccoli florets and over the baking sheet, drizzle with a little olive oil and season | Put the garlic bulb on the tray and roast for 25-30 minutes

Prepare the spaghetti | Add the pasta to a large pot of boiling salted water and cook according to package instructions

Prepare the broccoli pesto | Remove the tray from the oven and leave to cool to room temperature | Zest the lemon into the food processor | Rip the basil leaves off the stalks and to the food processor (saving a few smaller leaves for garnish) | Open the tin foil parcel and squeeze the roasted garlic cloves into the processor | Add the roast broccoli florets, pine nuts, nooch and extra virgin olive oil to the food processor, put the lid on and blitz into a nice smooth pesto | Taste the pesto and season to perfection with salt and pepper (and the juice of the lemon if you like it that way)

Finish and serve | Put the pan on the stove over medium heat and add a ladle of pasta water | Add the contents of the food processor to the pan and stir until warmed through | Drain the pasta, add to the pan and fold to coat | Transfer the pesto pasta to the serving bowls, season with a little pepper, drizzle over a little olive oil, garnish with the reserved basil leaves and serve immediately