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Roasted Broccoli
Pesto Pasta
Olive Oil
Salt Pepper
Broccoli Florets
Pine Nuts
Penne Pasta
Lemon
Parmesan
Garlic
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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.
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Roast the broccoli until it is lightly browned at the edges, about 10-12 minutes. It should be crisp-tender.
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Finely chop 1 cup roasted broccoli, garlic, toasted pine nuts, parmesan and lemon juice in a food processor or blender.
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With the motor running, slowly pour the olive oil through the feeder tube until the pesto is fully combined.
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Cook the penne until al dente in salted boiling water according to package instructions. Save 1/2 cup cooking water before draining.
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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.
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Roasted Broccoli
Pesto Pasta