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.
