Why You’ll Love This Recipe
This Broccoli Spinach Pesto Pasta is a fantastic way to sneak in extra veggies while still serving a flavorful, crowd-pleasing meal. It’s quick to prepare, kid-friendly, and can be served as a main dish or side. The pesto, made with fresh basil, broccoli, spinach, and cashews, provides a unique twist on traditional pesto that is both creamy and rich. Whether warm, room temperature, or as leftovers, this dish remains delicious every time you serve it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup frozen broccoli florets, slightly thawed
- 1 cup frozen chopped spinach, slightly thawed
- ½ cup grated parmesan
- ¾ cup cashews
- 2 cups fresh basil leaves
- 1 cup water
- ½ cup olive oil
- 1 pound pasta (such as DeCecco cavatappi)
- 1 tablespoon salt (for pasta water)
Directions
- Begin by slightly thawing the broccoli florets and chopped spinach. You can easily do this by measuring the quantities you need and placing them in your food processor. Thaw for about 10 minutes.
- While the broccoli and spinach thaw, cook the pasta according to the package directions, adding 1 tablespoon of salt to the water.
- Once thawed, add the parmesan, cashews, basil, water, and olive oil to the food processor. Blend until smooth. The sauce will be thick.
- Drain the pasta and return it to the pot. Add the pesto sauce to the pasta and mix well using a spatula or spoon until fully combined.
Servings and Timing
- Servings: 6 people
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Vegan: Omit the parmesan cheese or substitute with a dairy-free alternative.
- Nuts: If you’re allergic to cashews, substitute with almonds, walnuts, or pine nuts.
- Add Protein: For a complete meal, add grilled chicken, tofu, or salmon on the side.
Storage/Reheating
Store any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove over low heat. If the sauce has thickened, add a little extra olive oil or water to loosen it up.
FAQs
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Just steam it briefly before adding it to the food processor.
Can I make the pesto ahead of time?
Absolutely! The pesto can be made ahead of time and stored in the fridge for up to 3 days.
Can I freeze the pesto sauce?
Yes, you can freeze the pesto sauce. Just store it in an airtight container or freezer-safe bag, and it will last for up to 3 months.
What other pasta can I use for this recipe?
You can use any type of pasta you prefer, such as penne, fusilli, or spaghetti.
Can I substitute spinach with other greens?
Yes, kale, arugula, or even parsley would work well in place of spinach.
Can I make this dish gluten-free?
Yes, use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
How do I make this dish more flavorful?
Consider adding a bit of garlic or lemon zest to the pesto for extra flavor.
Is this recipe kid-friendly?
Yes, it’s very kid-friendly! The creamy pesto sauce and pasta are usually a hit with children, especially when served with a side of protein like chicken or fish.
Can I use a different type of nut for the pesto?
Yes, other nuts like almonds, walnuts, or pine nuts can be used in place of cashews.
Can this dish be served cold?
Yes, this pasta is just as tasty when served at room temperature or cold, making it perfect for meal prep or a picnic.
Conclusion
This Broccoli Spinach Pesto Pasta is a fantastic, healthy, and easy-to-make dish that combines greens with the rich flavors of pesto. Whether you’re cooking for a family meal or looking for a quick dinner option, this recipe is sure to please everyone. Enjoy it hot, cold, or as leftovers—the flavor holds up beautifully every time.
Broccoli Spinach Pesto Pasta Recipe
This Broccoli Spinach Pesto Pasta is a nutrient-packed, flavorful dish that combines fresh pesto with the goodness of broccoli and spinach. Perfect for both kids and adults, this simple recipe offers a quick and healthy dinner option that can be enjoyed warm, at room temperature, or as leftovers. A perfect twist on traditional pesto, it’s creamy, delicious, and versatile!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish / Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup frozen broccoli florets (slightly thawed)
- 1 cup frozen chopped spinach (slightly thawed)
- ½ cup grated parmesan
- ¾ cup cashews
- 2 cups fresh basil leaves
- 1 cup water
- ½ cup olive oil
- 1 pound pasta (e.g., DeCecco cavatappi)
- 1 tablespoon salt (for pasta water)
Instructions
1️⃣ Thaw the Veggies:
Thaw the frozen broccoli florets and spinach by placing them in a food processor for 10 minutes.
2️⃣ Cook the Pasta:
While the veggies thaw, bring a pot of salted water (1 tablespoon of salt) to a boil. Cook the pasta according to package directions.
3️⃣ Make the Pesto:
Once the veggies are thawed, add the parmesan, cashews, fresh basil, water, and olive oil to the food processor. Blend until smooth and creamy. The pesto will be thick.
4️⃣ Combine Pasta and Pesto:
Drain the pasta and return it to the pot. Add the pesto and stir well with a spatula or spoon until the pasta is fully coated with the sauce.
Notes
- Vegan Option: Omit the parmesan or use a dairy-free substitute.
- Nut Allergy Substitute: Replace cashews with almonds, walnuts, or pine nuts.
- Add Protein: Serve with grilled chicken, tofu, or salmon for a complete meal.
- Storage: Leftovers can be stored in the fridge for up to 3 days in an airtight container.
- Reheating: Reheat in the microwave or on the stove, adding a little extra olive oil or water if the sauce thickens.
