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!
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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
How to Make Fresh Broccoli Pesto Pasta | In The Kitchen With
Food52 resident Carolina Gelen brings a speedy broccoli pesto recipe that can be used on anything from pasta to sandwiches, eggs, and so much more. Charred broccoli takes center stage with its earthy sweetness and complex savory, nutty notes that elevates this simple pesto to bold levels. GET THE RECIPE ►►
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PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 1¾ cups
INGREDIENTS
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
8 ounces broccoli florets (about 1 medium head)
1/4 cup raw nuts (small, such as pine nuts, or chopped, such as walnuts)
3 medium garlic cloves, peeled
1/2 teaspoon freshly ground black pepper
1 pinch kosher salt
1 cup (100 grams) finely grated Parmesan
1 handful basil leaves (or another tender herb, like parsley or dill)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
broccoli pesto pasta ( restaurant recipe ????)
#broccoli #pesto #pasta #food #chefsam #heerlijketen #foryou #dinner #recipe
ingredients:
1 kg chicken breast
1 tbsp vegete salt
halve tbsp of oregano
1 tbsp of minced garlic
some black pepper
pesto sauce 2 person
1 big bunch basil
2 tbsp of olive oil
2 tbsp of pine nuts (optional )
salt and peppers
garlic (optional)
to make it for 2
500 ml cooking cream
200 gr broccoli ????
parmesan cheese on top
===========================
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Creamy Pesto Pasta | Sanjeev Kapoor Khazana
A delicious and filling pasta recipe that is perfect as an evening snack or light dinner.
CREAMY PESTO PASTA
Ingredients
Pesto
1 tbsp grated parmesan cheese
1 tbsp pine nuts
A pinch of crushed black peppercorns
5-6garlic cloves
1cup basil leaves
½ cup olive oil
Salt to taste
White Sauce
2 tbsps butter
2 tbsps refined flour
3 cups hot milk
Pasta
3 cups macaroni pasta, boiled
2 tbsp olive oil
10-12 button mushrooms, sliced
10-12 garlic cloves, chopped
1 tsp red chilli flakes
½ cup corn kernels, boiled
10-12 cherry tomatoes, halved
A pinch of salt
A pinch of crushed peppercorns
2 tbsps grated parmesan cheese
Method
1. For making pesto, combine together grated parmesan cheese, pine nuts, salt, crushed black peppercorns and grind to a fine powder.
2. Add garlic cloves, continue to grind, add basil leaves, olive oil and grind to coarse paste.
3. For making white sauce, heat butter in a non-stick pan, add flour and cook for a minute. Add milk and whisk well so that there are no lumps, cook for 4-5minutes or till it becomesthick. Set aside.
4. For making pasta, heatolive oil in a non-stick pan. Add mushroom andsauté for 4-5minutes.
5. Add garlic andsauté till light brown. Add red chilli flakes, prepared pesto and white sauce, mix well.
6. Add corn, cherry tomatoes, salt, crushed black peppercorn and cooked pasta. Mix well. Cook for a minute and add grated parmesan cheese.
7. Garnish with sprig of basil. And serve immediately.
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Veggie Pesto Pasta| Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food
My son loves his veggies, but if your kid fusses over eating vegetables, then you must try this Veggie Pesto Pasta. It is included in my book Domestic Diva along with a lot of other amazing recipes. The USP of this recipe is that it is loaded with vegetables that are camouflaged in the pesto sauce, so your kids will never know and will happily eat it.
This is a one stop dish thats suited for kids and adults alike. This dish is high protein and fibre and low on carbs, hence making it a wholesome nutritious meal.
Ingredients
For pesto sauce
½ cup spinach pre-cooked
½ cup broccoli pre-cooked
1 ½ tbsp. garlic chopped
½ green chilli deseeded
2-3 tbsp. pinenuts
5 to 6 basil leaves
1 ½ tbsp. olive oil
¼ cup milk
For pasta
1 tbsp. olive oil
½ tsp. garlic chopped
1 ½ cup quinoa pasta boiled
1 tsp Italian herbs
¼ tsp. black pepper crushed
Salt to taste
2 tbsp. cream (optional)
3 to 4 cherry tomatoes for garnish
Directions:
Boil quinoa pasta for around 10 to 12 mins and keep aside.
Blanch spinach and broccoli and keep aside.
For making the pesto sauce, in a mixer jar, add spinach, broccoli florets, garlic, green chilli, pinenuts, basil leaves, olive oil and blend into a smooth paste.
Then, add milk to reduce the thickness of the sauce and blend again.
Now, in a deep pan, add olive oil, garlic. Once the garlic turns golden, add the pesto sauce mix to the pan and sauté for 2 to 3 mins.
Add quinoa pasta, Italian herbs, crushed black pepper, salt and mix.
Then, add cream and mix well.
Now, transfer to the serving bowl, garnish with some cherry tomatoes and basil leaves and serve hot.
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Broccoli Pesto Fusilli
Our Broccoli Pesto Fusilli Pasta dish is packed full of flavour, but it’s also really simple to make. Give it a go for a tasty meal for the whole family!
Ingredients (Serves 4)
300g Napolina Fusilli pasta
50g Pine nuts
75ml Napolina Extra Virgin Olive Oil
50g Parmigiano Reggiano (grated)
Large handful of Basil
2 tbsp. Fresh lemon juice
1 Garlic Clove
Pinch of Salt
Pinch of Pepper
To Serve:
Fresh Basil
Parmigiano Reggiano
Method
Boil a large pan of water, seasoned with salt, then add the broccoli and cook for 2-3 minutes until just tender.
Remove the broccoli from the pan and add the pasta, cook for 9-10 minutes until al dente.
While the pasta cooks lightly toast the pine nuts in a frying pan then save 1 tablespoon for serving later and place the remaining pine nuts in a food processor.
Place all the remaining ingredients into the food processor and blitz until smooth.
When the pasta is cooked reserve 2-3 tbsp. of pasta water then drain the rest and add the hot pasta into the pesto along with the reserved pasta water.
Mix until fully combined then serve the broccoli pesto conchiglie with the reserved toasted pine nuts, basil and extra Parmigiano Reggiano.
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