Creamy Broccoli Pesto Farfalle Pasta

Pasta with Broccoli Pesto Recipe

Category: First Courses
Serves: 4

Ingredients

Instructions

To begin making the Pasta with Broccoli Pesto, start by preparing the pesto. Wash the broccoli thoroughly and cut the florets off the central stem. Once done, transfer the broccoli into a bowl of ice-cold water to help preserve its vibrant green color. Let the broccoli chill for a few minutes, then drain it from the icy water and pat it dry with a paper towel.

Next, place the broccoli into a food processor, adding the fresh basil leaves, blanched almonds, pine nuts, grated Grana Padano DOP, a pinch of fine salt, and half of the extra virgin olive oil. Blend everything together until smooth. Once the ingredients are well combined, slowly add the remaining olive oil while continuing to blend. If the pesto appears too thick, feel free to drizzle in a bit more olive oil until you reach a creamy consistency. Transfer the finished pesto to a small bowl and set it aside.

While preparing the pesto, bring a large pot of water to a boil, adding a pinch of coarse sea salt. Cook the farfalle pasta according to the package instructions until al dente. Once cooked, reserve a cup of pasta water for later use and drain the pasta.

In a large pan, add the prepared pesto and a ladleful of the reserved pasta water to help thin it out. Place the pan over low heat, stirring gently to combine and warm the pesto. Add the drained farfalle to the pan and toss the pasta, ensuring every piece is coated with the creamy broccoli pesto. Allow the pasta to simmer in the sauce for a couple of minutes, letting the flavors meld together.

Your Pasta with Broccoli Pesto is now ready to be served! Plate the pasta and enjoy the freshness of this vibrant, creamy pesto dish immediately.

Enjoy your meal, full of delicious flavors and rich in nutrients!