#Pesto pasta recipe full
#Pesto pasta recipe mac

This verdant pasta makes use of two of summers most abundant pieces of produce: zucchini and basil! I even thought about changing the recipe name to Peak Season Pasta. This easy weeknight pasta recipe will be an instant family favorite! Why You'll Love This Zucchini Pesto Pasta Leftover pesto pasta keeps well in the fridge, covered, for 4 days.30 Minute Zucchini Pesto Pasta with mushrooms, burrata, and brown butter walnuts. Serve in individual bowls, as-is or with dollops of ricotta, sprinkle of red pepper flakes or a light drizzle of olive oil. Serve warm, at room temperature or chilled.Sprinkle with some additional grated Parmesan, if you’d like. In a large bowl, toss together the pasta with your desired amount of pesto (I used all of it), thinning it with additional reserved pasta water 2 tablespoons at a time if needed.Taste and season with salt and additional pepper. With the blender running, stream in the olive oil, stopping the blender and scraping down the sides as needed, until the pesto is pureed.Pulse until combined, stopping to stir as necessary. Add the pine nuts to the broccoli in the blender, along with the olives, basil, garlic, Parmesan, pepper, and ½ cup of the reserved pasta cooking water.Cook the pine nuts in a small saucepan set over medium heat, moving the nuts around, until fragrant and toasted, about 3 minutes.Drain the pasta, reserving 1 cup of the pasta water. Add the pasta and cook until al dente, 10 to 12 minutes, or according to package directions. Using a slotted spoon, transfer the broccoli to a blender. Add the broccoli florets and cook for 1 minute. Bring a large pot of salted water to boil.Here are a few more of my favorite pasta recipes:īe sure to check out The Secret Ingredient Cookbook for more delicious, family-friendly recipes! Please let us know how the recipe turns out in the comments. Pour as much pesto into the pasta as you’d like, toss, and serve.While running the blender, drizzle in olive oil and blend until puréed. Reserve some of the pasta cooking water before draining the pasta, and add 1/2 cup to the blender. Add the remaining pesto ingredients to the blender (drained olives, basil, garlic, Parmesan and black pepper).In the meantime, toast the pine nuts in a skillet for a few minutes to bring out their best, most nutty flavor.Then, transfer the broccoli to a blender and use the boiling water to cook the pasta. Bring a large pot of water to boil and cook the broccoli for a few minutes.

#Pesto pasta recipe full

Find the full recipe below or in Kelly’s book on page 129. You’ll love how this recipe comes together. If you (or your kids) prefer more mellow flavors, serve it as written instead! I love to serve this pasta with a few dollops of ricotta, a sprinkle of red pepper flakes and a light drizzle of olive oil.I love saucy pastas, so I used all of it. Use as much of the pesto as you’d like, and freeze any leftover pesto for later (see recipe note for details).Just omit the cheese, and see the recipe notes for suggested alternatives.

This pasta could easily be made dairy free/vegan.

Kelly says this pasta can be served warm, at room temperature, or chilled, so it’s perfect for all seasons.

This pasta comes together quickly for weeknight dinners.

I found some ricotta in my fridge and really enjoyed a few dollops over my bowl. She says her boys absolutely love this dish, so this dish is designed for the whole family. They offer a delicious briny olive flavor and cover up the flavor of the broccoli. This broccoli pesto pasta recipe includes green olives as the secret ingredient. And good gracious, wait until you see the desserts.

#Pesto pasta recipe mac

I don’t want to spoil all the surprises, but I’m looking forward to trying the Caesar pasta salad (with avocado), Greek chopped salad (with halloumi cheese), 30-minute mac and cheese (with pumpkin) and mushroom ravioli with brown butter sauce (with goat cheese, and made entirely from scratch). Kelly’s new cookbook offers 125 family-friendly recipes with fun secret ingredient twists. Kelly is a delightful person, a professionally trained chef and a hard-working mom to three boys, all under the age of five. You might know Kelly from her blog, Just a Taste. I wouldn’t have come up with this pasta combination myself, so I’m glad I found the recipe in my friend Kelly Senyei’s new cookbook, The Secret Ingredient Cookbook. It’s perfectly suited for springtime dinners, though I think you’ll want to keep it in your repertoire for the rest of the year. Broccoli, pesto, and green olives-believe it! This pasta recipe tastes so fresh.