Best Noodles With Pesto Parmesan And Broccoli Recipes

BROCCOLI PESTO PASTA

Steps:

• Fill a large bowl with water and ice; set aside. Bring 12 cups water to a boil in a large saucepan over medium-high; stir in 1 tablespoon of the salt. Add broccoli; cook, stirring occasionally, until tender, about 3 minutes. Using a slotted spoon, transfer broccoli to ice water, and let cool for 30 seconds; drain well. Set aside.
• Return water in saucepan to a boil over medium-high. Add pasta; cook, stirring occasionally, until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to saucepan; set aside.
• Coarsely chop 3 cups broccoli. Place chopped broccoli, basil, Parmesan, oil, lemon juice, garlic, 1/4 cup of the walnuts, and remaining 1 1/4 teaspoons of salt in bowl of a food processor; pulse until a coarse pesto is achieved, about 30 pulses, stopping to scrape down sides of bowl as needed.
• Add pesto, remaining 3 cups broccoli, and reserved 1/2 cup cooking water to pasta in saucepan; cook over medium-low, stirring often, until heated through, about 2 minutes. Top evenly with remaining 1/4 cup walnuts; garnish with basil, Parmesan, and pepper. This recipe originally appeared in the September 2022 issue.

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI

Steps:

• Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
• Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

NOODLES WITH PESTO, PARMESAN AND BROCCOLI

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid.
• Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.

BROCCOLI PESTO & PANCETTA PASTA

Steps:

• Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.
• Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
• Set a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.

BROCCOLI PESTO PASTA

Steps:

• Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
• Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
• Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.