Zizi's Adventures - Real Food, Real Stories

  • Home
  • About
  • Recipes
  • Contact
  • Press
  • Inspiration
  • Vegetarian and Vegan Dinners

Broccoli Pesto Pasta

April 10, 2013 by Zizi

IMG_9912_a

I love beetroot, carrot, potato, parsnip, butternut squash, kale but I’m getting a little tired of these winter vegetables that has been feeding us for the last 6 months. I want spring vegetables now… sorrel and spinach are available at the markets – I already eat them – but I’m longing for the spring (and summer!) vegetables and fruits to start appearing. Like asparagus, peas, strawberries, raspberries… Oh how I miss them!

I don’t even know how the agriculture can accomodate to this extremist weather. This winter has just been too long. But there are signs that our hope is not superfluous.  The amount of daylight is getting longer, the temperature is rising and we can see the sun shining through the big, fluffy, white clouds.

  “The most beautiful springs are those that come after the most horrible winters!”

– Mehmet Murat Ildan

IMG_9911_a

This broccoli pesto pasta dish can be a very easy to make weeknight meal. Although broccoli is not very seasonal I wanted to use another vegetable to make a delicious meal that reminds me of summer.

Broccoli Pesto Pasta

Ingredients (serves 3-4)

– 350 g broccoli, peel stalk, then stalk and florets chopped
– 50 g walnut
– 40 g grated parmesan
– 50 ml extra virgin olive oil
– 3 cloves garlic, peeled
– juice of 1/2 lemon
– salt, pepper
– 350-400 g pasta

Method

In a dry non-stick pan toast walnuts for 4-5 minutes and set aside.

In a medium sized pan bring water to a boil. Add salt into the boiling water and blanch the broccoli stalks and florets for 2 minutes. With the help of a drain spoon, take out the broccoli and set aside. Use the same water to cook the pasta al dente. Drain (in the meantime save about 100-150 ml cooking water) and set aside.

Add 200 g blanched broccoli (save a few florets), toasted walnuts, grated parmesan, olive oil, garlic, salt, pepper and lemon juice to your food processor and pulse until it gets smooth. Pour this creamy pesto mixture over the cooked pasta, add a bit of cooking water and toss until combined. Add the leftover broccoli florets and serve immediately with a handful of grated parmesan and a drizzle of lemon juice over the top.

Related Posts

  • Green Asparagus And Pea Ricotta Pesto SpagetthiGreen Asparagus And Pea Ricotta Pesto Spagetthi
  • Penne With Beetroot Cream And Toasted Poppy SeedsPenne With Beetroot Cream And Toasted Poppy Seeds
  • Vegan Broccoli Cream SoupVegan Broccoli Cream Soup
  • Beet-Potato Two Colored GnocchiBeet-Potato Two Colored Gnocchi
  • Chickpeas And Tomatoes Pasta Or Pasta E CeciChickpeas And Tomatoes Pasta Or Pasta E Ceci
  • Vegan Fig Yoghurt Dessert With Walnut Vanilla CrumbleVegan Fig Yoghurt Dessert With Walnut Vanilla Crumble

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Related

Filed Under: lacto Tagged With: broccoli, cooking, lemon, main dish, pasta, walnut

« Date Olive Oil Banana Bread
Grilled Carrot And Carrot Green Pesto Sandwich »

Hello!

Social Media

Search the Blog

Related Posts

  • Green Asparagus And Pea Ricotta Pesto SpagetthiGreen Asparagus And Pea Ricotta Pesto Spagetthi
  • Penne With Beetroot Cream And Toasted Poppy SeedsPenne With Beetroot Cream And Toasted Poppy Seeds
  • Vegan Broccoli Cream SoupVegan Broccoli Cream Soup
  • Beet-Potato Two Colored GnocchiBeet-Potato Two Colored Gnocchi
  • Chickpeas And Tomatoes Pasta Or Pasta E CeciChickpeas And Tomatoes Pasta Or Pasta E Ceci
  • Vegan Fig Yoghurt Dessert With Walnut Vanilla CrumbleVegan Fig Yoghurt Dessert With Walnut Vanilla Crumble

New post? Get instant notification!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

  • Vegan Walnut Coffee Cake
  • Key Largo – The Florida Keys
  • Vegan Green Vanilla Protein Smoothie
  • Raw Vegan Orange Date Truffles
  • Beet-Potato Two Colored Gnocchi

Archives

You can also find me here

Blog Lovin
Foodgawker
Tastespotting
Honest Cooking
The Hungarian Girl
The Travel Belles
Visit Budapest

Featured by

Follow my Facebook page!

Follow my Facebook page!

Instagram

Minden jog védve © 2025 · Zizi kalandjai szerző Nagy Zita · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...