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    You are here: Home » Meal Type » Pasta » Broccoli Pesto over Whole Wheat Shells

    Broccoli Pesto over Whole Wheat Shells

    July 2, 2020 By Danielle Esposti 1 Comment

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest image for a broccoli pesto pasta recipe featuring frozen broccoli.
    Pinterest collage for a broccoli pesto pasta recipe featuring frozen broccoli.
    Pinterest collage for a pesto recipe with frozen broccoli.
    Pinterest image for a pesto recipe with frozen broccoli.

    Look no further than your freezer for a quick and healthy dinner featuring Broccoli Pesto. Frozen broccoli brings both substance and nutrition to classic pesto sauce. It’s ready in about 20 minutes, and a low key but delicious way to add one more vegetable to your meal.

    A serving of broccoli pesto pasta on a white plate with a large serving bowl of pasta and a small bowl of pesto on a cement table.
    Jump to:
    • How to Make Broccoli Pesto
    • What’s the Best Pasta for Pesto?
    • Can I Use Pre-grated Parmesan Cheese?
    • Tips for Making This Recipe Perfectly
    • More Healthy Pasta Recipes
    • Recipe


    When you’re short on both time and brainpower, pasta is generally the answer to the question “What’s for dinner?”. When your red sauce stash runs dry or you’re craving a fresher take, broccoli pesto is here.

    Frozen broccoli couldn’t be more convenient. Here it brings both substance and flavor to this classic Italian sauce, not to mention a punch of extra nutrition. Broccoli pesto pasta is a very quick meal that comes together in under 30 minutes. And for picky eaters, it’s a great way to present a familiar food in a new way.

    Side view, whole wheat shells tossed with broccoli pesto on a white plate, garnished with shaved parmesan cheese.

    How to Make Broccoli Pesto

    Broccoli pesto relies on classic staples like pine nuts, basil, garlic, and parmesan blended with frozen broccoli for a bright and hearty sauce that can be enjoyed any time of year. It’s a low key way to add one more healthy dose of vegetables to your meal without (too much) extra work. Toss it with a short, ridged pasta that will grab onto the sauce.

    Frozen broccoli before and after being defrosted.
    • Defrost 6 ounces (about 2 cups) frozen broccoli – place the florets into a mesh strainer and run under cool water for a few minutes.
    • Shake the broccoli to release as much moisture as possible – if it’s too wet, the pesto will be watery.
    A collage showing how to make broccoli pesto in a food processor.
    • Toast pine nuts until golden brown (this only takes a few minutes)
    • Combine the broccoli with the toasted pine nuts, a clove of garlic, fresh basil, and finely grated parmesan cheese in the bowl of a food processor.
    • Pulse the ingredients until they’re finely minced; scrape down the sides once or twice to make sure you don’t miss any bigger bits.
    • Flip the motor on the food processor to continuous and pour extra virgin olive oil through the feed tube until the pesto comes together. Use a little less oil for a chunkier sauce, a little more for a thinner sauce. It all depends on preference.
    • Season the pesto with salt and pepper, then taste for seasoning. Adjust as necessary until you want to eat the pesto straight off the spoon!
    A spoonful of broccoli pesto hovering over the bowl of a food processor.
    Whole wheat shells tossed with pesto made with broccoli, basil, and pine nuts in a large pasta bowl with a small bowl of pesto on the side.

    What’s the Best Pasta for Pesto?

    A short, ridged pasta will hold pesto better than thin, smooth pasta shapes. We love shells, penne, rigatoni, and fusilli. Nutty whole wheat pasta is especially appetizing with pesto sauce.

    Can I Use Pre-grated Parmesan Cheese?

    I always prefer to grate my own parmesan, both for quality and flavor. You can’t beat the quality of a fresh block of parmesan cheese, plus grating with a microplane will yield light pillows of cheese that melt into the pesto for evenly distributed flavor and texture.

    A small bowl of broccoli pesto on a cement table.

    Tips for Making This Recipe Perfectly

    • Be sure to thoroughly defrost then dry the frozen broccoli; too much residual moisture will make the pesto watery.
    • Always cook pasta in heavily salted water (it should taste like the sea!) – at least 2 tablespoons of kosher salt per pound of pasta. This infuses the pasta with flavor from the inside out.
    • Reserve a bit of pasta water for tossing with the finished pasta – it adds just a bit of creaminess to the finished dish.
    • A little cheese goes a long way, and quality matters – use a fresh block of high quality parmesan cheese.
    • Grate the parmesan as finely as possible so it easily blends into the pesto – I use a microplane for best results.

    More Healthy Pasta Recipes

    • Creamy Pasta Sauce with Roasted Vegetables
    • Mushroom Bolognese
    • Zucchini and Corn Pasta
    • Spinach Pesto Pasta with Roasted Cauliflower
    • Kale Mushroom Pasta
    Side view, a plate of pasta tossed with broccoli pesto on a table alongside a large serving bowl and a small bowl of pesto.

    Did you make this Broccoli Pesto with Whole Wheat Pasta Shells? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Side view, a plate of pasta tossed with broccoli pesto on a table alongside a large serving bowl and a small bowl of pesto.

    Broccoli Pesto with Whole Wheat Pasta Shells

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    Author: Danielle Esposti
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    Broccoli pesto relies on classic staples like pine nuts, basil, garlic, and parmesan blended with frozen broccoli for a bright and hearty sauce that can be enjoyed any time of year. It's a low key way to add one more healthy dose of vegetables to your meal without (too much) extra work. Toss it with a short, ridged pasta that will grab onto the sauce.
    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins
    Servings : 8
    Calories: 438

    Recommended Equipment

    • Microplane
    • Food Processor
    • Mesh Strainer

    Ingredients

    • 1 lb short pasta
    • 2 tbsp kosher salt
    • 6 oz frozen broccoli, about 2 cups
    • ¼ c pine nuts
    • 1 c loosely packed basil leaves
    • ½ oz parmesan cheese, finely grated, about ½ cup
    • 1 clove garlic, smashed
    • ½ c extra virgin olive oil
    • ½ tsp sea salt
    • ½ tsp cracked black pepper

    Instructions

    • Heat a large pot of water until boiling, then season with kosher salt. Cook the pasta according to package directions. Reserve 1 cup pasta water, then drain.
    • Place frozen broccoli into a fine mesh strainer and defrost until cool running water until soft. Shake to release moisture.
    • Heat a skillet over medium high heat; add the pine nuts. Stir the nuts continuously for 2-3 minutes until golden brown and very fragrant.
    • Combine the defrosted broccoli, pine nuts, basil, parmesan cheese, and garlic clove in the bowl of a food processor. Pulse until all ingredients are pulverized (20-30 pulses), scraping the sides down once halfway through.
    • Flip the motor to continuous and pour the olive oil through the feed tube; continue blending until the pesto comes together, scraping the sides down once. Use more oil for a thinner sauce, up to ⅔ cup. Season with salt and pepper, process once more, then taste for seasoning. Adjust with salt and pepper as needed until the flavor sings.
    • Add the pesto to the cooked pasta, along with ½ c of pasta water. Toss until the pasta is evenly coated with the sauce. Serve immediately.

    Notes

    • Any short, ridged pasta shape will work for this recipe, and whole wheat is a particularly great pairing with nutty pesto sauce.
    • Grate the parmesan with a microplane for easy blending into the pesto sauce.
    • How to store leftovers:  store in a tightly sealed container in the fridge for up to 4 days. Reheat in the microwave, adding 1 tablespoon of water per serving to help loosen the sauce.
    • How to freeze the pesto:  store in an airtight container for up to 3 months. Defrost overnight in the fridge; toss with hot cooked pasta, and be sure to reserve and add pasta water. 

    Nutrition Information

    Serving: 1cup, Calories: 438kcal (22%), Carbohydrates: 45g (15%), Protein: 16g (32%), Fat: 22g (34%), Saturated Fat: 5g (25%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 15mg (5%), Sodium: 920mg (38%), Potassium: 636mg (18%), Fiber: 7g (28%), Sugar: 3g (3%), Vitamin A: 59% (59%), Vitamin C: 21% (21%), Calcium: 163% (163%), Iron: 9% (9%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    1 Comment
    Filed Under: 30 Minute Meals, Pasta, Vegetarian

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    1. Easy 25-Minute Pesto Cream Sauce - Our Salty Kitchen says:
      October 28, 2022 at 3:53 pm

      […] Here, a nutty, rich cream sauce tames the strongest notes in classic basil pesto and instantly makes it kid friendly. And if you want to go even milder, try this broccoli pesto! […]

      Reply

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