Broccoli pesto pasta

Broccoli pesto pasta

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(38 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
A new delicious version of the Italian favourite, pesto pasta, with broccoli

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal604
  • fat26g
  • saturates4g
  • carbs79g
  • sugars0g
  • fibre5g
  • protein19g
  • salt0.47g
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  • 400g penne, farfalle or conchiglie pasta
  • 250g broccoli, cut into florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 garlic clove, peeled
  • 1 large lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ tsp dried chilli flakes



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 3 tbsp pine nuts
  • 5 tbsp extra-virgin olive oil
  • 3 tbsp Parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. 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.

  2. 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.

  3. 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.

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Comments (35)

mamarazzi's picture

Very nice, I used 4 tbsp pine nuts, double the portion of grated parmesan cheese and only 3 tbsp of olive oil. The family loved it.

littlemissmaccas's picture

Very nice, did exactly as per the instructions and came out well. We will do again.

kat-may's picture

Really great dish to bring to a summer barbeque or buffet party. I mashed the broccoli through a colander to break it apart a little more, and it worked really well. I also added a little lime juice, and a little coconut milk to give it a more obvious thai flavour. I'll definitely make this dish again.

janiceconnell22's picture

Made exactly as described apart from toasting the pine-nuts. Great success, will definitely make again

michaeljpconlon's picture

quick, easy and tasted delious. I made a huge pot and it went in one sitting!

jmistovski's picture

delish! I added small bits of bacon and pesto sauce (from a tin) and cooked the pine nuts. a great recipe

kaliszewska's picture

Great dish ! I steamed broccoli and toasted pine nuts before mixing into the sauce.

jcurlylocks's picture

Very tasty but think I may have overdone it with the lemon! I'll attempt this again as it is simple to make and healthy!

tigernoodles's picture

a really lovely dish. I'm not too keen on broccoli and I loved it!

My tip would be to cook the broccoli for a bit longer as it mashes better. I also added cauliflower to this which needs cooking longer too. but it makes a lovely filling dish.

lynseydixon's picture

nothing to rave home about. definitely need to add meat of some description

hilpitch's picture

good store cupboard dish, family favorite.

joanne214's picture

Really loved this dish, added pesto as suggested. Good base dish to add whatever you want. Really good with leftover chicken.

joannepiper's picture

I left out the pin nuts, as didn't have any. So added creme fraiche and salmon. Yummy!!

lynnbradhall's picture

I have made this both as a family mid-week meal in the garden but also on a winters night for a veggie guest - both with great success! Pine nuts give it an unusual edge.

narliegirl's picture

Great dish and a regular dish on our table mid-week. I added a couple of teaspoons of basil pesto to give it a bit of extra flavour.


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