Roasted Broccoli Pesto Pasta

Name: Roasted Broccoli Pesto Pasta
Total time: 30 min
Ingredients: 1 1⅓-lb. head broccoli; 2 cloves garlic, smashed; 3 tablespoons olive oil, divided; 0.75 teaspoon kosher salt, divided; 0.25 teaspoon freshly ground black pepper, divided; 8 ounces whole-grain pasta (such as brown rice, kamut, or whole-wheat); 0.25 cup raw almonds; 2 tablespoons grated pecorino Romano cheese, plus more for serving (optional); 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon); 3 cups packed baby arugula, divided

4.4

(14)

2 Reviews

Have you been discarding broccoli stems? This broccoli pesto is the best reason to keep them around. Slice broccoli stalks and roast in the oven mixed with the florets. A handful of florets mingle with the pasta, but the rest goes to making a nutty, cheesy, and zesty pesto. The pesto is hearty and satisfying and can be used in any other recipe that calls for pesto. Swap regular pasta for a whole-grain option such as kamut, farro, or whole wheat. Or opt to make it gluten-free with brown rice pasta.

By

Ananda Eidelstein

Published on February 12, 2020

Roasted Broccoli Pesto Pasta Recipe — Photo: Caitlin Bensel

Hands On Time:

10 mins

Total Time:

30 mins

Yield:

4 serves

Ingredients

1 1⅓-lb. head broccoli
2 cloves garlic, smashed
3 tablespoons olive oil, divided
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
8 ounces whole-grain pasta (such as brown rice, kamut, or whole-wheat)
¼ cup raw almonds
2 tablespoons grated pecorino Romano cheese, plus more for serving (optional)
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
3 cups packed baby arugula, divided

Directions

Preheat oven to 400°F. Cut stalk from broccoli head; peel and thinly slice into rounds. Cut crown into florets and toss with stalk, garlic, 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper on a rimmed baking sheet. Roast until charred in spots, stirring halfway through, about 20 minutes.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1 cup pasta water. Set aside.
Place 1 cup roasted florets in a large bowl; transfer remaining to a food processor. Add reserved pasta water, almonds, cheese, lemon zest, lemon juice, 1 cup arugula, and remaining 2 tablespoons oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Process until pesto is smooth, about 1 minute.
Transfer pasta to bowl with florets. Toss with pesto and remaining 2 cups arugula. Top with more cheese, if desired.