Valleybrink Road | Recipes | Spaghetti With Broccoli Pesto | Serves 4 1/2 pound broccoli florets 1 pound dried spaghetti 2 tablespoon unsalted butter 1 tablespoon olive oil 1/2 small onion, roughly chopped 2 garlic cloves, roughly chopped sea salt
 freshly ground black pepper red pepper.

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Spaghetti With Broccoli Pesto
Steps
1
2
3
4
Description

Blend broccoli florets with a few simple ingredients and you will have a satisfying sauce for any number of pasta shapes. It is also an added bonus that kids seem to love this pasta, even if they think they don’t like broccoli. Nutritious and delicious!

 

Get Started
Step 1

Fill a large pot with water. Once boiling, add a generous amount of sea salt. Add the broccoli florets and cook for 3 minutes. While florets are cooking, heat the butter and olive oil in a large sauté pan. 

Next Step
2
Step 2

Add the garlic, onion, and red chili flakes and cook until translucent. Once the florets are done cooking in the water, strain and add them to the onion and garlic. Add the milk and cook 1 minute and remove from heat. Add broccoli mixture to a food processor and blend for fifteen seconds. Scrape down the sides, add the parmigiano reggiano, and blend for another five seconds. 

Next Step
3
Step 3

Add the pasta to the water the broccoli florets was cooked in. Cook until al dente. Once pasta is cooked, remove it directly from the pasta water pot and place it in the sauté pan with the pesto. Add a 1/4 cup of the pasta water. Slowly mix the spaghetti and the pesto, covering the strands of pasta with the sauce. Add more pasta water as necessary if you need to thin the sauce. Taste. 

Next Step
4
Step 4

Season with sea salt and pepper. Finish pasta with grated parmigiano reggiano and serve immediately. Enjoy! 

Done!
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Ingredients
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Shopping List
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 Serves 4

  • 1/2 pound broccoli florets
  • 1 pound dried spaghetti
  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 small onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • sea salt

  • freshly ground black pepper
  • red pepper flakes
  • 4 tablespoons whole milk
  • 1/2 cup parmigiano reggiano plus more for finishing