Broccoli Pesto Pasta

broccoli pesto pasta in induction 21 2.5 quart sauce pan with pour spout and strainer lid

Yields: 5 servings
Prep time: 10 min
Cook time: 15 min

• 1 package of 12 oz. rotini pasta
   * can be substituted with other pastas
• 12 oz. frozen broccoli
• 2 teaspoon of salt
• 1 cup of jarred pesto
• 2 tablespoons of olive oil
• 3 tablespoons of minced garlic
• 1½ cups of fresh basil leaves (chopped)
• Zest of 1 large lemon
• ½ cup of sliced almonds (for topping)


 2 1/2 quart saucepan with pour spout and strainer lid induction 21 steel 2 quart sauce pan for broccoli pesto pasta


1. Chop basil, mince 3 tablespoons of garlic, and zest the lemon. Add 2 tablespoons of olive oil to 2 quarts of water in the 2.5 Qt. Saucepan.
Bring to a boil.

add broccoli to 2 quart induction 21 saucepan

2. Add in the pasta and cook for 15 minutes, or until tender. Drain and set aside. Reserve ½ cup of this water.

3. Add broccoli and 1 cup of water to the 2 Qt. saucepan. Cover and cook for 8 minutes. Stir in the garlic.

4. Add the broccoli garlic mixture, basil, pesto, lemon zest and salt to the blender. Purée until smooth.

add in ingredients to blender for broccoli pesto pasta in 2 quart induction 21 saucepan

5. Add the broccoli pesto to the pasta and toss. If it is dry, add some of the reserved pasta water 2 tablespoons at a time.

add pesto to pasta in 2 1/2 quart induction 21 sauce pan

6. Top with sliced almonds and serve


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