4 c Broccoli (flower part only) 1 c Walnuts 3/4 c Small chunks Parmesan 1 c Olive oil 1 pn Salt 8 oz Fettucine 1 Garlic clove 1/4 c Butter 1 tb Lemon juice 1 Garlic clove 4 c Cream In food processor combine 1st 6 ingredients to make pesto.In a large pan saute one crushed garlic clove in butter, stir in lemon juice. When thoroughly blended add the cream. Cook about 20 seconds.Add to cooked fettucini, and lightly toss with a pinch of parsley.Add the broccoli pesto to taste, and serve with extra grated Parmesan cheese. Posted by Randall Crisman, Fido "Cooking", 5/14/92.
How To make Fettucini with Broccoli Pesto's Videos
Tom Kerridge's Quick & Easy: Broccoli Pesto Pasta Recipe
Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy broccoli and pesto pasta recipe a go! Simply follow the videos and share your attempts with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.
Serves: 1
Ingredients: 3 tbsp rapeseed oil 80g pine nuts 250g pasta shells 1 head of broccoli 50g blue cheese 50g parmesan 1 ball of mozzarella 1 bunch of rocket chopped
Method: - Bring a pan of seasoned water to the boil, pop in the pasta and cook for 12 minutes. - Now pour the rapeseed oil into a frying pan and heat up. - Add the pine nuts and fry until they are toasted golden brown. - Chop the broccoli florets until fine and then throw into the frying pan and cook till wilted down. - Once the pasta is cooked, drain the water and add to the broccoli pan and toss together. - Stir in the cheeses and chopped rocket, then season. - Use a little of the pasta water to loosen up the dressing and then serve.
#TomKerridge #BroccoliPasta #PastaRecipe
Pesto Pasta Salad (easy & veggie-packed)
⭐️ Get the Recipe:
Pesto pasta salad is a quick and delicious meal you can make with your favorite pesto and fresh veggies. It's packed with fresh flavors and excellent for potlucks or a delightful dinner with your family.
⭐️ Ingredients 1 pound (450 grams) pasta, any 7 ounces (200 grams) green beans fresh or frozen 1.5 cups (250 grams) cherry tomatoes halved ½ cup (60 grams) olives halved 2 handfuls (50 grams) arugula
FOR NON-DAIRY PESTO 2 tablespoons (20 grams) pine nuts ⅓ cup (50 grams) walnuts 4 tablespoons (15 grams) nutritional yeast 1 clove garlic ½ teaspoon salt 2 packed cups (50 grams) basil leaves ¼ cup (60 grams) extra virgin olive oil ¼ cup (60 grams) water
❤️ Nico & Louise Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
INGREDIENTS: 2 cups broccoli, cut into small florets 1/2 cup (packed) Italian parsley 1 bunch fresh basil (about 1/2 cup packed) 2 garlic cloves 1 lemon, juiced and zested 1/3 cup parmesan cheese, freshly grated (or substitute for nutritional yeast to make vegan) 1/3 cup olive oil 1 tsp salt 1 tsp pepper
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, soon-to-be cookbook author (October 2022), former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!