Roasted Broccoli Pesto Pasta

Olive Oil

Salt Pepper

Broccoli Florets

Pine Nuts

Penne Pasta




Preheat the oven to 425 degrees F. On a sheet pan, toss the broccoli with olive oil, salt and pepper. Spread it into a single layer.

Roast the broccoli until it is lightly browned at the edges, about 10-12 minutes. It should be crisp-tender.

Finely chop 1 cup roasted broccoli, garlic, toasted pine nuts, parmesan and lemon juice in a food processor or blender.

With the motor running, slowly pour the olive oil through the feeder tube until the pesto is fully combined. 

Cook the penne until al dente in salted boiling water according to package instructions. Save 1/2 cup cooking water before draining. 

In a large bowl, stir the pesto into the pasta. Fold in the remaining roasted broccoli. As a splash of the reserved cooking water as needed to coat the penne.

Roasted Broccoli Pesto Pasta