Broccoli Pesto Pasta

Feeds 4-5

Prep 2 mins

Cooking Time 20mins

What you will need:

What you will need:

1 large saucepan

1 large frypan

Food processor or hand whizz


1 head broccoli (with a large stalk)

4 heaped tablespoons quality pesto* 

2 tablespoons grated Parmesan

1-2 tablespoon toasted pinenuts

400g rigatoni pasta

Extra virgin olive oil

Basil leaves (optional)


Dried chilli to serve (optional but 👌🏽)

Broccoli Pesto Pasta


  1. Cut the stalk off the broccoli as close to the base of the florets as possible.
  2. Cut the sides of the stalk (this part is woody) and cut the stalk into small bite size pieces
  3. Cut the broccoli florets into small pieces
  4. Salt the pot of water and add the broccoli stalks only.
  5. Use the large fry pan to lightly toast the pine nuts (watch them because they cook quickly!) – set aside.
  6. Bring to the water to a boil and add the florets along with the pasta.
  7. After a few minutes of cooking, remove the stalks only and a few pieces of florets plus a ladle of the cooking water. (You may choose to cook the stalks in a separate small saucepan if you don’t want to have to fish them out!)
  8. Add these to a food processor or use a hand whizz to blitz the stalks into a paste.
  9. Pour the paste into the large frypan along with 4 heaped tablespoons of pesto (add more if needed once you add the pasta)
  10. Approximately 2 minutes before the pasta is ready, turn the stove on medium low heat.
  11. Check the pasta and once al dente (normally 9 minutes cooking) use a slotted spoon, add the pasta and broccoli straight into the frypan with the pesto/broccoli sauce. Gently fold to combine.
  12. Add a scoop of the pasta water to liquify the sauce.
  13. Turn off the heat and sprinkle over the Parmesan. Mix through.
  14. To serve add a drizzle of extra virgin olive oil, a few fresh basil leaves and a sprinkle of the toasted pine nuts (and dried chilli)

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