I’ve received some wonderful cookbooks lately but there’s one problem: I’m drawn to – and therefore bookmarking – all of the cozy and rich, fall and winter meals. And the only problem is that we just came off of another scorching few days (90’s and I’m so over it) and I can’t quite bring myself to make the hearty meals quite yet. (The soup was an anomaly!)
I managed to find something a little more forgiving in the heat: broccoli pesto pasta! We absolutely LOVED this meal.
FRESH and LIGHT by Donna Hay* is the kind of cookbook I would love to write. It’s filled with beautiful pictures (simple ones, not heavily styled, which I’ve come to realize is what I’m drawn to) and recipes, ideas and inspirations for real food, kept both fresh and light. I have about 15 recipes bookmarked, but it’s the kind of cookbook that can be pulled out for inspiration on a regular basis. She has a number of sections in the book with a whole spread of simple variations on meals like pizza, pasta, dips and muffins. It’s my kind of cooking. Simple, no crazy-long ingredient lists or equipment required, just real food that’s full of flavor and perfectly healthy.
(So yes, I HIGHLY recommend the book!)
Let’s talk about this pesto! I’m a pesto fan and so I was drawn to this variation right away. I’ve had kale, arugula and edamame pestos, but never broccoli pesto. It comes together really quickly (about 20 minutes!), requires only a few ingredients and I love that your entire meal is served in one bowl for a simple dinner.
After taking a bite, my first thought was, wow, it tastes so fresh and light. (Yes, the title of the book!) But it really does taste so fresh and it’s while it’s a very satisfying meal, it’s light at the same time. Richie also loved this meal, and not just because it included pasta. 🙂
I think it would be great for kids who aren’t thrilled by the idea of broccoli on it’s own – it’s hard to resist when it’s combined with cheese, fresh herbs and pasta!
Broccoli Pesto
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 servings 1x
Ingredients
- 2 1/2 cups of blanched broccoli
- 1 clove of garlic
- 1/2 cup flat-leaf parsley leaves
- 1/3 cup pine nuts
- 2 Tbsp olive oil
- 2 cups hot spaghetti
- parmesan
- salt & pepper
Instructions
Nutrition
- Calories: 575
- Fat: 22 grams
- Carbohydrates: 77 grams
- Fiber: 10 grams
- Protein: 20 grams
*affiliate link
Allie @ Sweet Potato Bites
UGH the heat needs to go away! I’ve never had broccoli pesto before but I do like the sound of it 🙂
Mellissa
This sounds so good! And I will send some of our cooler weather your way.
Emily Dingmann (@nutritionisteat)
I know, it sounds terrible but I’m REALLY missing fall this year!
Mary Speidel
totally making this! Thanks EM!
lnabrahamian
WOW! Looks fantastic. Can’t wait to try this.
Sarah
this sounds so good, emily! so pretty too!
Karla @ Foodologie
Ok I have a ridiculous story. When I was in college I didn’t cook too much but I wanted to learn so I would experiment. And I remember one time I made broccoli pesto and had my roommate try it and he thought it was the most disgusting thing on the planet, but he was trying to be super nice about it. From that day, I swore off all pestos that weren’t strictly basil, which is silly.
Moral of the story: I should probably try again and use your recipe 😀
Emily
Oh my gosh, that is hilarious. I can definitely see how it could go wrong and be terrible…but you can’t possibly mess this recipe up!
catherine (FOOD SNOB)
Fall is my favorite season — it’s been chilly in MN these past couple of weeks. Puffy-vest, wool socks, light scarf kind of weather, and I’m loving it! I would miss it, too, if I was living somewhere where it was 90 degrees out! Hope things cool off in your neck of the woods soon. 🙂
Megan (Braise The Roof)
I’m a pesto lover, too! And pasta always sounds like a good idea – any way to work extra veggies in is a plus. 🙂