Roasted Broccoli Pesto Pasta

Name: Roasted Broccoli Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz pasta of choice; 2 cups broccoli florets; 1 tablespoon olive oil; Salt and pepper to taste; 2 cups fresh basil leaves; 1/2 cup grated Parmesan cheese; 1/3 cup walnuts (or pine nuts); 2 cloves garlic; 1/2 cup olive oil; Salt to taste

Highlighted under: Healthy & Light

We've discovered that combining roasted broccoli with pasta creates an incredibly flavorful and vibrant dish. As a lover of simple yet delicious meals, I enjoy blending the earthy flavors of roasted broccoli with a homemade pesto that adds a burst of freshness. This Roasted Broccoli Pesto Pasta isn't just easy to prepare; it's a delightful way to elevate your weeknight dinners. Trust me, once you try this dish, you'll find yourself coming back to it again and again, savoring every bite.

Created by

Megan Douglas

Last updated on 2026-01-18T02:37:17.100Z

When I first roasted broccoli for this pasta dish, it transformed into a culinary revelation. The roasting process brings out a depth of flavor that's simply irresistible, and pairing it with a nutty pesto took the dish to another level. I remember the first time I took a bite; the combination of textures and flavors was nothing short of a delightful surprise.

Another tip I learned while perfecting this recipe is to blend the pesto until it's smooth but still retains some texture. This provides not only creaminess but also a burst of freshness, which harmonizes beautifully with the pasta. Experimenting with different nuts in the pesto has also been a fun way to personalize this dish!

        Why You'll Love This Recipe
        A unique twist on traditional pesto with the addition of roasted broccoli
The perfect balance of creaminess and freshness in every bite
A quick and satisfying meal that's ideal for busy weeknights

      

Perfecting the Roasting Process

Roasting the broccoli is a crucial step that adds depth to the dish. You'll want to ensure that each floret is evenly coated in olive oil, salt, and pepper to achieve a balance of flavors. Spread them out in a single layer on the baking sheet to foster even roasting, which usually takes around 15 minutes at 400°F (200°C). Keep an eye out for slightly charred edges, which contribute a pleasing texture and a hint of smokiness to your pasta.

If you're looking for added complexity, consider incorporating a squeeze of lemon juice or a sprinkle of chili flakes right before serving. This enhances the flavors of the roasted broccoli without overpowering the pesto's freshness. Just a small addition makes a noticeable impact!

Understanding Your Pesto Ingredients

The beauty of this pesto lies in its fresh ingredients, which can determine the flavor profile of your dish. Fresh basil provides a bright, aromatic quality, while the Parmesan cheese gives it that creamy richness. Walnuts, in this instance, can be swapped with pine nuts for a classic approach, but feel free to experiment with nuts like almonds for a different texture and taste. When blending, ensure you pulse the mixture just enough to maintain some texture—it shouldn’t turn into a puree.

Adding garlic can bring a robust flavor to your pesto, but you can control the intensity by adjusting the amount. For a milder version, consider using roasted garlic instead, which adds a subtle sweetness. Remember, the key to a successful pesto is balancing the flavors; if it’s too salty, you can always add extra basil or nuts to even it out.

Serving and Storing Tips

Once you plate your Roasted Broccoli Pesto Pasta, consider garnishing with freshly grated Parmesan and a drizzle of olive oil for an appealing finish. If you’re feeling adventurous, a few toasted pine nuts or crushed red pepper flakes can add texture and a kick. This dish is perfect for dinner but equally delightful as a cold pasta salad for lunch the next day, making it versatile for various meal occasions.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can reheat the pasta over low heat, adding a little reserved pasta water to maintain moisture. This dish does not freeze well due to the creamy pesto, so plan to enjoy it fresh within a few days for the best flavor.

Ingredients

For the Pasta

12 oz pasta of choice
2 cups broccoli florets
1 tablespoon olive oil
Salt and pepper to taste

For the Pesto

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup walnuts (or pine nuts)
2 cloves garlic
1/2 cup olive oil
Salt to taste

Instructions

Roast the Broccoli

Preheat your oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15 minutes, until tender and slightly charred.

Cook the Pasta

Meanwhile, in a large pot, boil salted water and cook your pasta according to package instructions until al dente. Reserve some pasta water, then drain the rest.

Make the Pesto

In a food processor, combine basil, Parmesan, walnuts, garlic, and salt. Pulse until chopped, then slowly add olive oil until smooth. Adjust salt to taste.

Combine Everything

In a large mixing bowl, combine the drained pasta, roasted broccoli, and pesto. Add reserved pasta water a little at a time until you reach your desired creaminess. Toss well.

Serve

Plate the pasta and enjoy immediately, garnished with extra Parmesan and a drizzle of olive oil if desired.

Pro Tips

For a little spice, consider adding crushed red pepper flakes to the pesto. You can also substitute the walnuts with any nut you prefer, like almonds or pecans, to give the pesto a unique twist.

Scaling the Recipe

To accommodate a larger gathering, this recipe scales easily. Simply double the ingredients for both the pasta and the pesto, ensuring that you increase the roasting time slightly to allow for all the broccoli to cook evenly. Make sure to use two baking sheets if necessary to prevent overcrowding, which can impede roasting quality.

For smaller portions, you can easily halve the recipe. Measuring out exact pasta portions can be tricky, so a good rule of thumb is to use about 1 ounce of dried pasta per person.

Variations to Try

Feel free to customize this Roasted Broccoli Pesto Pasta to suit your taste. For a protein boost, adding grilled chicken or chickpeas is a delicious way to enhance the dish. You can also incorporate sun-dried tomatoes for a tangy burst or some spinach for an extra layer of greens.

If you want a bit of zest, include a handful of arugula in the pesto for a peppery kick. This adds another layer of flavor and heightens the freshness of the dish.

Questions About Recipes

→ Can I use frozen broccoli for this recipe?

Yes, you can use frozen broccoli. Just make sure to thaw and drain it thoroughly before roasting.

→ How can I make this dish vegan?

To make this dish vegan, replace the Parmesan cheese with a dietary alternative and use nutritional yeast for added flavor.

→ Can I prepare the pesto in advance?

Absolutely! You can make the pesto up to a week in advance; just store it in an airtight container in the refrigerator.

→ What other vegetables can I add?

Feel free to add other roasted vegetables such as bell peppers, zucchini, or cherry tomatoes for added flavor and nutrition.