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Fresh Pesto Pasta with Broccoli and White Beans

fresh pesto pasta with broccoli and white beans - featured image
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A quick and easy healthy dinner recipe featuring bright homemade pesto, tender broccoli, and creamy white beans tossed with your favorite pasta. Perfect for busy weeknights and adaptable to various dietary preferences.

Ingredients

Scale
  • 8 ounces pasta of choice (penne, fusilli, or spaghetti)
  • 2 cups broccoli florets, washed and cut into bite-sized pieces
  • 1 can (15 ounces) white beans (cannellini or great northern), drained and rinsed
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for sautéing the broccoli)
  • 2 cups packed fresh basil leaves, washed and dried
  • 1/4 cup pine nuts (or walnuts as a budget-friendly alternative)
  • 2 garlic cloves, peeled
  • 1/2 cup freshly grated Parmesan cheese (or Pecorino Romano)
  • 1/2 cup extra virgin olive oil
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Rinse and chop the broccoli into small florets. Drain and rinse the white beans. Wash and dry the basil leaves thoroughly.
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 9-11 minutes). In the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta to blanch.
  3. Drain pasta and broccoli in a colander, reserving about 1/2 cup of pasta cooking water.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the blanched broccoli and sauté for 2-3 minutes to develop color and flavor. Season lightly with salt and pepper. (Optional step)
  5. In a food processor, combine basil leaves, pine nuts, and garlic. Pulse until finely chopped. Add grated Parmesan, salt, and pepper. With the processor running, slowly drizzle in olive oil until smooth but slightly textured. Taste and adjust seasoning.
  6. Return pasta and broccoli to the pot or a large mixing bowl. Add white beans and dollop the pesto on top. Toss gently to coat evenly. Add reserved pasta water a tablespoon at a time if pesto is too thick or dry.
  7. Adjust salt, pepper, and cheese if needed. Serve immediately while warm, garnished with extra Parmesan or crushed red pepper flakes if desired.

Notes

Do not over-blend the pesto to maintain texture. Blanch broccoli with pasta to save time and preserve crunch. Fold beans gently to avoid mashing. Reserve pasta water to loosen pesto sauce if needed. Pesto can be made up to 24 hours ahead and stored in the fridge with a layer of olive oil on top to prevent browning.

Nutrition

Keywords: pesto pasta, broccoli, white beans, healthy dinner, easy recipe, vegetarian, plant-based protein, quick meal

Find it online: https://atomicbite.com/fresh-pesto-pasta-with-broccoli-and-white-beans-easy-healthy-dinner-recipe/