Make this broccoli pesto pasta for a fresh and veggie-packed dinner! This recipe features broccoli, toasted pine nuts, green olives and Parmesan. The green olives disguise the broccoli flavor and bring this dish to life. Recipe yields 4 to 6 servings.
This recipe comes from The Secret Ingredient Cookbook by Kelly Senyei.
Make it dairy free/vegan: Omit the Parmesan and don’t add ricotta. You might like a sprinkle of Vegan Parmesan or Vegan Sour Cream in their place, but I bet it’s lovely with just an extra drizzle of olive oil.
Make it gluten free: Substitute your favorite sturdy gluten-free noodles, such as a corn and quinoa blend.
Kelly’s leftover pesto tip: Pour it into ice cube trays, then cover securely with plastic wrap and freeze. When ready to serve, pop out a pesto cube or two and defrost in the microwave or on the stovetop with your pasta of choice.
Recipe from Cookie and Kate: https://cookieandkate.com/broccoli-pesto-pasta-recipe/