Broccoli Pesto Pasta with Green Olives
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(150)
Ingredients
4 servings
- 1 pound broccoli, cut into florets
- 1/3 cup extra-virgin olive oil
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup green olives, pitted and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 12 ounces pasta of choice
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Preparation
Step 1
Bring a large pot of salted water to a boil. Add the broccoli florets and cook until tender, about 4 minutes.
Step 2
Using a slotted spoon, transfer the broccoli to a food processor.
Step 3
Add the pasta to the boiling water and cook according to package instructions. Reserve 1 cup of pasta cooking water before draining.
Step 4
To the food processor, add olive oil, pine nuts, garlic, Parmesan, olives, salt, and red pepper flakes.
Step 5
Process until smooth, scraping down the sides as necessary.
Step 6
In a large serving bowl, combine the cooked pasta and broccoli pesto, adding reserved pasta water to achieve desired consistency.
Step 7
Serve warm, garnished with additional Parmesan if desired.
Step 8
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Chef's notes
You can substitute kale for broccoli for a different flavor.
For a vegan version, replace Parmesan with nutritional yeast.
