I’ve always felt like my readers are my friends. We’re all on this crazy fun cooking adventure together. Your comments make me laugh and think. And while it might seem strange be attached to people I’ve never really met, I feel attached to you. So you’ll forgive me, friends, if I take a minute to “kvetch.” I’m not really a kvetcher, persay… in fact, most of the time I have a pretty sunny disposition. But today I need to vent a little with my friends.
It’s been “chilly” here in Southern California this week… not Fargo cold, but dreary and kind of miserable. I enjoy overcast weather, and I know it could be so much worse, but this strange, wet pattern has overstayed its welcome. Days are shorter and darker. I’m also fighting a cold. Then there’s the exhaustion of wrapping up a busy Hanukkah holiday with multiple media appearances and interviews. And of course, eclipsing all of this, the recent tragedy in Connecticut weighs heavily on all of our hearts. Who can cook with so much suffering in the world? I feel grateful for everything in my life. At the same time, I have to admit, my mood is low. While normally I’d be baking up a cheerful storm for the holiday season, instead I feel like staying in bed all day, snuggled with my husband and stepdaughter watching movies. Anybody else out there feeling the same way?
This kind of mood calls for easy, yummy comfort food. I’m talking about something that takes less than twenty minutes to prepare… carbohydrates that fill your tummy, giving you energy and healing your spirit. I’m craving comfort food, but I also want something healthy… something with vitamins to nourish and replenish the body. A few days ago, I threw together a pasta dish that works on all of these levels. It’s healthy, carby, and comforting. It’s Broccoli Pesto Pasta. No cream, no butter… just pesto and good old fashioned Mediterranean olive oil. Steamed broccoli adds a healthy boost, and a sprinkle of parmesan really brings together the flavors (if you’re vegetarian, use a vegetarian or vegan parmesan). You can make homemade pesto, if you want– I have a recipe for traditional dairy pesto with cheese. Fresh basil, which you’ll need to make homemade pesto, can be tough to find during the winter. The Trader Joe’s in my neighborhood seems to have it year round. If you don’t want to go to the trouble of making your own pesto, a jar from the grocery store will work just as well. I prefer this pasta with traditional cheese pesto, but you can also make it vegan by using a dairy-free pesto. If keeping the pasta dairy-free, you may need extra salt or a sprinkle of vegan parmesan to enhance the flavor. You can also make it gluten free by using a GF pasta– double check your pesto to make sure it’s certified GF, too.
Make it. Eat it. Be happy. Or feel free to kvetch a little. Don’t worry, you’re among friends.
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Broccoli Pesto Pasta
Ingredients
- 1 pound spaghetti, vermicelli, capellini, or angel hair pasta (whole wheat or gluten free pasta works great)
- 1 1/2 pounds broccoli heads, cut from stalks into small florets (about 1 lb florets)
- 3/4 cup pesto (with cheese or dairy-free)
- 3 tablespoons extra virgin olive oil
- Grated parmesan, pecorino, or vegan parmesan cheese
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook to desired tenderness, stirring frequently. See pasta package for instructions – cooking time will depend on the type of pasta you choose.
- While pasta is cooking, bring 3/4 cup water to a boil in a medium saucepan. Add broccoli florets to the pan and cover tightly with a lid.
- Let the broccoli steam for 2-5 minutes, or until tender and bright green.
- Remove from heat and drain in a colander.
- When the pasta is cooked, reserve about 1 cup of the cooking water in a separate bowl, then drain the pasta in a colander.
- In a medium mixing bowl, combine pesto, olive oil, and 1/2 cup of the reserved pasta water. Add additional pasta water to make the sauce more liquid, if desired. Season with salt to taste (if using dairy-free pesto, you may need more salt for flavor).
- Add the steamed broccoli to the pasta along with the pesto sauce. Toss the pasta and vegetables gently with the sauce to coat. Salt again to taste, if desired.
- Serve pasta topped with grated parmesan, pecorino, or vegan parmesan cheese. If you're vegetarian, be sure to choose parmesan with a vegetarian rennet. You can also sprinkle on a few red pepper flakes for a touch of spice, if desired.
Nutrition
tried this recipe?
Let us know in the comments!
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Steamy Kitchen: Roasted Brussels Sprouts with Cranberry Pistachio Pesto
Domestic Fits: Broccomole: Broccoli Guacamole
Ariel Sultan says
easy and yummy! will be on the plan this week.
Lori Weinman Kirby says
You are making me hungry! Looks yummy.
Mario Westphal says
Going to make this for the boys at the Fire Station tomorrow !!!
DessertForTwo says
I know you feel about the weather. It’s just time for long summer days again, isn’t it?
Pasta is so warm and comforting; this looks great!
Karin I. Holt says
Good idea
Christine Petkus Goldstein says
A friend of mine once made a meatless dinner I loved! She baked acorn squashes with butter and a bit of cinnamon and nutmeg. She then took spinach fettuccine and Alfredo sauce on top of it. Crazy good!
Tori Avey says
Sounds yummy Christine!
Beth Anne says
Looks delicious. Sharing on Twitter and Pinterest. Thanks.
Lolly Rios says
mmmmm! I must make this, I have been looking for good gluten free meals
Mychel says
I just made this tonight and it was so amazing I had to leave a comment! I just used the reg. pesto and it was completely ridiculously yummy. Also this makes a ton, easily can serve 8 people instead of 6. Thanks so much for this!
Tori Avey says
So happy you liked it Mychel!
Brook Herinckx says
Super excited to try this tonight! Looks yummy! Thank you for the idea. Never would have thought of broccoli.
Tori Avey says
Enjoy Brook!
Sandi says
This pasta looks good. I am interested in what type of gluten free pasta you are suggesting. I tried corn pasta but it is very dry. The pictures look like it is wheat pasta. I try to avoid wheat to maintain my weight.
Tori Avey says
Hi Sandi, I am a fan of Tinkyada. There are a few good brown rice pastas out there, but you often run into a problem with the pasta pieces sticking to each other while cooking, so it’s important to stir continuously with a large wooden fork or pasta “spork” while the pasta is cooking to keep pieces separated.
Muriel Harris says
I’d really like to try this recipe, but my husband (who loves dairy stuff like milk, ice cream, etc.) recoils whenever he’s near cheese or anything that looks, smells, or resembles cheese. So I’m always looking for a pesto that does not substitute soy equivalents of cheese or nutritional yeast. Anyone have a suggestion for a pesto without cheese or cheese-like substitutes?
Tori Avey says
Hi Muriel, my pesto recipe has a cheese-free variation, no fake cheese included. Here’s the link: https://toriavey.com/toris-kitchen/fresh-basil-pesto/
Louis Montmer says
Yours is the best of all. The photo illustrations help immensely. You really should try the nutritional yeast. It’s cheese flavor is wonderful on popcorn. Thanks for your recipes.
Shelley McF says
Looks delicious! Thanks for sharing… Would you recommend a sprinkle of pine nuts on that? Have to make some 🙂
Kait says
Love, love, love pesto! Hadn’t tried it with broccoli before. It was yummy and so simple!
Liana says
I hope you feel better! 🙂
Tori Avey says
Thanks Llana, I’m feeling much better today <3
JoAnn says
I found your recipe via Punchfork.com. Yours was the first I tried. I like the way that you show the steps with photos.
I tried your recipe yesterday. I didn’t have enough broccoli on hand, so I added Romanesque cauliflower. I also browned some pine nuts and added it to your recipe. My family loved it!
Tori Avey says
So happy you stumbled onto the recipe via Punchfork JoAnn! The cauliflower and pine nuts are excellent additions. Glad you enjoyed!
Rich Price says
I make a vegan pesto with basil, garlic, olive oil, garlic, salt, water and nutritional yeast. The nutritional yeast magically tastes like cheese.
Tori Avey says
I keep hearing great things about nutritional yeast. I definitely want to experiment with it a bit in the new year.
Sweet Tooth says
I’ve never thought about adding broccoli to a pesto recipe, but that’s a wonderful idea! I wonder if “marinating” the cooked broccoli in the pesto before tossing it all together would increase the flavor?
Roz says
this sounds good..i think that i will try it