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How To make Pasta with Broccoli Pine Nut Pesto
8 c Broccoli florets (from about
1 3/4 lb. of broccoli
1 lb Orecchiette or farfalle
(bowtie) pasta 1/4 c Pine nuts
4 lg Garlic cloves
3 tb Olive oil
1 tb White wine vinegar
1/2 ts Dried crushed red pepper
Grated Parmesan cheese Cook broccoli florets in large pot of boiling salted water until just tender, about 6 minutes. Using slotted spoon, transfer broccoli to colander and drain. Add pasta to same pot of water and cook until tender but still firm to bite. Drain pasta; reserve 3/4 cup cooking liquid. Return pasta to same pot. With processor running, drop pine nuts and garlic through feed tube and chop finely. Scrape down sides of work bowl. Add broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper; process to coarse puree. Pour sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if necessary if sauce is too thick. Season with salt and pepper. Serve, passing cheese separately.
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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.
See more delicious recipes at
How To Make Pesto Pasta With Broccoli & Green Peas Under 19 Minutes | Fusilli Pasta & Pesto Sauce
#PestoPasta #GreenSaucePasta #PastaRecipe #GreenPastaRecipe #FusilliPasta #Brocolli #GreenPeas #CashewNuts #Healthy&Easy #Breakfast #HealthySnack #Lunch #Dinner #Under19Minutes #TheLilThings #Vegan #MyExperimentWithFood #VegetarianFood #Qucik&EasyRecipe #PestoBesto #PestoFasto #YummyPasta #GreenPasta #Cheesy #SaucyPasta #Oregano #Sweetcorn #RedChilliFlakes
Hi Guys, This is my take on how to make pesto pasta or green sauce pasta using fusilli which is one of my favourite kind of pasta. Traditionally basil and pine nuts is used to prepare pesto or green sauce pasta; however, I have used cashew, broccoli and green peas instead. The beauty of using cashew is that it makes the sauce really creamy, so this could be an easy substitute for cheesy pastas for all my vegan friends & for all those moms who find it difficult to feed their children with broccoli this is the best disguise. Trust me when I say this it tastes much better than the actual one that I have tried and hope you guys will like it too. Please do let me know your thoughts in the comments section below.
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SOM Cookin' with Friends | Broccoli and Pine Nut Pesto Pasta with Joslyn Krismer
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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