Broccoli Pesto Pasta
Yields: 6 servings
  • 1 pound of steamed broccoli florets, cut into 1-inch pieces
  • 12 ounces pasta
  • ¼ cup olive oil, divided
  • 1 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • ¼ to ½ teaspoon crushed red pepper flakes (adjust to taste), plus additional for serving
  • ½ cup grated Parmesan cheese, plus additional for serving
  • ¼ cup Greek yogurt
  1. In a large pot, bring salted water to a boil. Add pasta to boiling water and cook according to package directions to al dente and then drain. (Once pasta is done cooking, reserve 1 cup pasta water to thin sauce as needed).
  2. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook until softened, about 5 to 7 minutes. Add garlic and crushed red pepper and cook until fragrant, about 1 minute).
  3. Add onion mixture, remaining oil and broccoli in the food processor and process until smooth. Add cheese and yogurt and continue to process until smooth.
  4. Pour broccoli sauce into large bowl. Add pasta, and toss to coat. Add pasta water by 1 tablespoonful, as needed, until sauce is desired consistency.
  5. Serve with additional Parmesan cheese and red pepper flakes, as desired.
To steam broccoli, I put raw broccoli florets in a microwavable bowl with 1 tablespoon water and cook for 3-4 minutes, or until tender.
Recipe by My Site at