Broccoli and Basil Pesto Pasta Shells Recipe
Introduction
This broccoli pasta shells recipe combines tender roasted broccoli with a vibrant, homemade green pesto. It’s a quick and flavorful meal perfect for a weeknight dinner that feels fresh and satisfying.
Ingredients
- 1 head of broccoli, chopped into florets
- 1 garlic clove, unpeeled
- 2 tbsp olive oil
- 250g pasta shells
- ½ small pack parsley
- ½ small pack basil
- 30g toasted pine nuts
- ½ lemon, zested and juiced
- 30g parmesan (or vegetarian alternative), plus extra to serve
Instructions
- Step 1: Heat the oven to 200°C (180°C fan/gas 6). Toss the broccoli florets and unpeeled garlic clove in 1 tbsp of olive oil on a roasting tray. Roast for 10–12 minutes until the broccoli is softened.
- Step 2: Meanwhile, cook the pasta shells in a pan of boiling, salted water according to the packet instructions. Drain and set aside.
- Step 3: Place the parsley, basil, toasted pine nuts, lemon juice, and parmesan into a blender.
- Step 4: When the broccoli is roasted, save a few smaller florets for garnish. Squeeze the roasted garlic from its skin and add it along with the rest of the broccoli to the blender. Pulse until it forms a pesto. Season well with salt and pepper.
- Step 5: Toss the cooked pasta with the broccoli pesto. Serve pasta split between two bowls, topped with the reserved broccoli florets, extra parmesan, lemon zest, and a grind of black pepper if desired.
Tips & Variations
- For a creamier pesto, add a splash of olive oil while blending. You can also swap pine nuts for walnuts or almonds.
Storage
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or warm in a pan with a splash of water to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of shells?
Yes, any short pasta like penne, fusilli, or farfalle works well with this broccoli pesto.
Is this recipe suitable for vegetarians?
Absolutely, just use a vegetarian-friendly parmesan alternative to keep the dish fully vegetarian.
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Broccoli and Basil Pesto Pasta Shells Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Broccoli Pasta Shells recipe that combines roasted broccoli and garlic with fresh herbs, toasted pine nuts, and parmesan to create a creamy pesto sauce. This dish is easy to prepare, packed with nutrition, and perfect for a satisfying weeknight meal.
Ingredients
Vegetables & Herbs
- 1 head of broccoli, chopped into florets
- 1 garlic clove, unpeeled
- ½ small pack parsley
- ½ small pack basil
- ½ lemon, zested and juiced
Pantry & Nuts
- 2 tbsp olive oil
- 250g pasta shells
- 30g toasted pine nuts
Dairy
- 30g parmesan (or vegetarian alternative), plus extra to serve
Instructions
- Preheat and Roast Broccoli: Heat the oven to 200C/180C fan/gas 6. Toss the broccoli florets and unpeeled garlic clove in 1 tablespoon of olive oil on a roasting tray. Roast in the oven for 10-12 minutes until the broccoli is softened and slightly browned.
- Cook Pasta: Meanwhile, bring a pan of salted boiling water to a boil. Add the pasta shells and cook according to the packet instructions until al dente. Drain the pasta and set aside.
- Prepare the Pesto: Tip the parsley, basil, toasted pine nuts, lemon juice, and parmesan into a blender. Once the broccoli is roasted, squeeze the roasted garlic from its skin and add it along with the rest of the broccoli (except a few small pieces reserved for garnish) into the blender.
- Blend the Sauce: Pulse the blender ingredients until smooth to form a pesto sauce. Season well with salt and pepper to taste.
- Toss Pasta with Pesto: Combine the drained pasta with the pesto sauce in a large bowl. Add the reserved broccoli florets and toss gently to combine all the flavors.
- Serve: Divide the pasta between two bowls. Top with extra parmesan, lemon zest, and a good grind of black pepper if desired. Serve warm and enjoy.
Notes
- To enhance flavor, toast the pine nuts lightly before adding to the pesto if they aren’t already toasted.
- For a vegetarian version, use vegetarian parmesan or nutritional yeast as a substitute.
- Reserve a few broccoli florets before blending to maintain some texture in the dish.
- You can add a pinch of chili flakes for a spicy twist.
- If you prefer a thinner sauce, add a tablespoon of pasta cooking water while blending the pesto.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: broccoli pasta, pasta shells, roasted broccoli, broccoli pesto, easy pasta recipe, vegetarian pasta, Italian pasta dish
