Broccoli pesto and linguine is a flavorful and vibrant dish that combines the nutty flavor of broccoli pesto with the tender texture of linguine pasta. The broccoli pesto is made from a blend of fresh broccoli, garlic, basil, olive oil, and Parmesan cheese, creating a rich and herbaceous sauce. When tossed with linguine, the pesto coats the pasta, infusing it with a burst of flavor. This simple yet delicious dish is perfect for a quick and easy weeknight meal, and it's sure to become a favorite for broccoli and pesto lovers alike.
Check out the recipes below so you can choose the best recipe for yourself!
SCALLOP AND BROCCOLI LINGUINE WITH PESTO CREAM
Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
- Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
- In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.
Nutrition Facts : Fat 2, ServingSize 1 1/2 Cups
BROCCOLI "PESTO" AND LINGUINE
Provided by Marian Burros
Categories dinner, easy, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in covered pot for pasta.
- Trim stems from broccoli and cut into florets. Steam for about 5 minutes, until tender but firm. Reserve 6 tablespoons of cooking liquid.
- In a food processor, grate cheese to make 4 tablespoons; set aside.
- Wash and dry basil leaves and pack into measuring cup.
- Mince garlic in the food processor.
- Add basil, olive oil and pine nuts to the food processor, and process until minced.
- Cook linguine in boiling water, following package directions.
- Add steamed broccoli to the other sauce ingredients and process until smooth. If mixture is too thick, add another tablespoon or so of water. Add cheese and process to blend. Season with pepper and salt, if desired. Serve over freshly drained pasta.
- Slice tomatoes and serve on the side.
Nutrition Facts : @context http, Calories 872, UnsaturatedFat 27 grams, Carbohydrate 102 grams, Fat 39 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 443 milligrams, Sugar 7 grams
LINGUINE WITH BROCCOLI RABE AND WALNUT PESTO
Steps:
- 1.Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant and lightly golden; let cool. Chop 2 tablespoons of the walnuts. 2.In a large pot of boiling salted water, cook the broccoli rabe until tender, about 3 minutes. Drain and let cool under cold water. Squeeze out the excess water and coarsely chop the broccoli rabe. 3.In a food processor, mince the garlic. Add the 1/3 cup of walnuts; pulse until coarsely chopped. Add the broccoli rabe, olive oil and crushed red pepper and process until the broccoli rabe is very finely chopped. Add the 1/3 cup of pecorino and pulse until just combined. Season with salt and pepper. Scrape the pesto into a large bowl. 4.In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 3/4 cup of the pasta cooking water. Add the linguine to the pesto sauce, then stir in the reserved cooking water and toss until the pasta is well coated with the pesto sauce. Sprinkle with the chopped walnuts and serve at once, passing more pecorino at the table.
Tips:
- Choose the right broccoli: For the best flavor and texture, select broccoli florets that are deep green and tightly closed. Avoid any florets that are yellowing or have brown spots.
- Don't overcook the broccoli: Broccoli should be cooked until it is tender-crisp, but not mushy. Overcooked broccoli will lose its vibrant color and flavor.
- Make sure the pesto is well-blended: A good pesto should be smooth and creamy. If your pesto is too thick, add a little more olive oil or water. If it's too thin, add more Parmesan cheese or nuts.
- Use high-quality ingredients: The better the quality of your ingredients, the better your pesto and pasta will be. Use fresh herbs, good-quality olive oil, and real Parmesan cheese.
- Season to taste: Always taste your pesto and pasta before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
Conclusion:
This broccoli pesto and linguine recipe is a delicious and easy-to-make meal that is perfect for any occasion. The broccoli pesto is flavorful and versatile, and it can be used on other dishes such as chicken, fish, or vegetables. The linguine is the perfect pasta for this dish, as it holds the pesto well and cooks quickly. This recipe is sure to please everyone at your table.
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