Broccoli Pesto with Campanelle Pasta

Broccoli florets stand in for herbs in this hearty take on pesto pasta.

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  • Servings: 4 to 6

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  • 2 garlic cloves
  • 1/2 cup pine nuts
  • 3/4 cup grated Parmigiano-Reggiano
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound broccoli
  • 2/3 cup extra-virgin olive oil
  • 1 pound campanelle or farfalle pasta

How to make this recipe

  1. Cut off and reserve the broccoli florets. Peel the broccoli stalks and cut into 1/2-inch circles.

  2. In a food processor with the motor running, drop in the garlic and finely chop. Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the broccoli florets and pulse to finely chop. With the motor running, add the oil, blending to combine.

  3. In a large pot of boiling salted water, cook the pasta until al dente. 5 minutes before the pasta is done, add the reserved broccoli stalks. Reserve 3/4 cup of the pasta cooking water, then drain the pasta and broccoli stalks. Toss the pasta with the pesto and about half the reserved cooking water. Add more water for a looser consistency. Season with salt and pepper to taste, then serve.

Contributed By Photo © Evi Abeler Published May 2014

1044274 recipes/broccoli-pesto-campanelle-pasta 2015-11-30T20:54:37+00:00 Ian Knauer 4|6|fast|weeknight-dinner|vegetarian|pasta-and-noodles|web-exclusive may-2014 recipes,broccoli-pesto-campanelle-pasta 1044274

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