Meta Description: This broccoli arugula pesto pasta recipe is a fast, healthy weeknight meal that’s packed with fresh flavor. It’s a fantastic twist on classic pesto that’s both vibrant and delicious.
My family’s relationship with pesto has always been a simple and traditional one. For years, the only pesto I knew was the classic basil, pine nut, and parmesan mixture. It was delicious, but after a while, I found myself wanting to explore new flavors and ingredients. I was on a mission to create a pesto that was a little more adventurous, a little more savory, and a little more… green. I wanted something that felt fresh and vibrant, a recipe that could use up the leftover vegetables in my fridge. My journey started with a head of broccoli that had seen better days and a bag of peppery arugula. I was a bit skeptical at first. Broccoli in pesto? Arugula instead of basil? It sounded like a wild idea, but my curiosity got the better of me. I tossed them into the food processor with some toasted walnuts, garlic, olive oil, and parmesan cheese. The resulting pesto was a beautiful, bright green, and the aroma was incredible. The first time I served it to my family, they were a little suspicious, but after the first bite, their eyes lit up. The broccoli gave it a wonderful creaminess and a subtle sweetness, while the arugula added a peppery kick that was a perfect contrast. It was a revelation—a dish that was both comforting and exciting. This broccoli arugula pesto pasta has since become a staple in my kitchen, a dish that proves that even the most classic recipes can be transformed with a little creativity.
🌟 Why This Pesto Pasta is a Must-Make
This broccoli arugula pesto pasta is a complete game-changer for weeknight dinners. It’s a dish that feels elevated and gourmet but is incredibly easy and fast to make. What makes this recipe so special is the clever combination of ingredients. The broccoli adds a fantastic creamy texture and a subtle sweetness to the pesto, which helps to mellow the sharp, peppery bite of the arugula. This combination creates a rich, savory, and perfectly balanced flavor profile that is completely unique. The toasted walnuts add a satisfying crunch and a nutty depth of flavor that complements the other ingredients beautifully.
Beyond the flavor, this dish is a powerhouse of nutrition. It’s a great way to sneak in extra vegetables and healthy fats, making it a fantastic meal for the whole family. The entire dish comes together in the time it takes to boil a pot of water for the pasta, which makes it a true weeknight hero. The process is straightforward, and the result is a vibrant, satisfying, and beautiful meal that will impress anyone you serve it to. It’s the kind of recipe that will become a go-to for those evenings when you want something delicious and healthy without spending hours in the kitchen.
✅ Ingredients
This recipe is built on a foundation of fresh, high-quality ingredients. Using a good-quality pasta and fresh produce will make a big difference in the final flavor.
- 1 lb dry pasta (penne, fusilli, or spaghetti)
- 1 large head of broccoli, cut into florets (about 3 cups)
- 2 cups fresh arugula
- ½ cup walnuts, toasted
- 2 cloves garlic
- ½ cup grated Parmesan cheese, plus more for serving
- ½ cup extra virgin olive oil
- Juice of ½ a lemon
- ½ tsp salt
- ¼ tsp black pepper
- A few spoonfuls of pasta water (for thinning the sauce)
⏰ Total Time
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
🍽️ Step-by-Step Instructions
Follow these steps for a perfectly cooked pasta and a vibrant, flavorful pesto sauce. A food processor or a high-speed blender is essential for making the pesto.
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions. About 3 minutes before the pasta is done, add the broccoli florets to the boiling water. This will cook them just enough to soften them for the pesto. Once the pasta and broccoli are cooked, reserve about a cup of the starchy pasta water before draining the rest.
- Toast the Walnuts: While the water is heating up, you can toast the walnuts. Place them in a dry skillet over medium heat and toast for 3-5 minutes, shaking the pan occasionally, until they are fragrant and lightly browned. This simple step adds a deep, nutty flavor.
- Make the Pesto: In a food processor, combine the toasted walnuts, fresh arugula, garlic cloves, and salt. Pulse a few times to roughly chop everything. Add the blanched broccoli, grated Parmesan cheese, lemon juice, and black pepper. With the motor running, slowly drizzle in the extra virgin olive oil. Continue to blend until the pesto is smooth. If the pesto seems too thick, you can add a tablespoon or two of the reserved pasta water to thin it out.
- Toss the Pasta: Drain the pasta and broccoli and return them to the pot. Add the prepared broccoli arugula pesto to the hot pasta. Gently toss everything together until the pasta is evenly coated in the vibrant green sauce. If the sauce is too thick, add a little more of the reserved pasta water to reach your desired consistency.
- Serve: Divide the pasta among bowls. Garnish with an extra sprinkle of grated Parmesan cheese and a few fresh arugula leaves. Serve immediately and enjoy every delicious, healthy bite!
👩🍳 Recipe Variations
This broccoli arugula pesto pasta recipe is a great starting point for creativity. You can easily adapt it to suit your tastes or whatever ingredients you have on hand.
- Add a Protein: For a more substantial meal, add grilled chicken, roasted shrimp, or even crumbled Italian sausage. For a vegetarian option, stir in a can of drained and rinsed chickpeas or some white beans for a boost of fiber and protein.
- Different Nuts: Swap the walnuts for toasted pine nuts, almonds, or even pistachios. Each nut will give the pesto a slightly different flavor profile.
- Add More Veggies: You can add other vegetables to the pasta. Sautéed mushrooms, roasted cherry tomatoes, or a handful of fresh spinach would all work wonderfully.
- Make it a Garnish Bar: Set up a garnish bar for a fun dinner! Offer toppings like extra Parmesan cheese, toasted breadcrumbs, red pepper flakes for a little kick, or a drizzle of balsamic glaze.
- Make it a Dip: This pesto is fantastic on pasta, but it also makes a great dip! Just thin it out with a little extra olive oil and serve it with crusty bread or fresh vegetables.
❓ Frequently Asked Questions
- Can I use a blender instead of a food processor? Yes, you can. A high-speed blender will give you an even smoother consistency. You may need to stop and scrape down the sides a few times to make sure everything is blended evenly.
- Why is my pesto bitter? Pesto can sometimes be bitter if you over-blend it. The heat generated by a long blend time can cause the nuts and olive oil to become bitter. Pulse the ingredients in short bursts until you reach your desired consistency. Also, make sure you use a high-quality, cold-pressed olive oil, as some lower-quality oils can have a bitter taste.
- How long does the pesto last? You can store the leftover pesto in an airtight container in the refrigerator for up to 5 days. To prevent it from browning, you can pour a thin layer of olive oil over the top before sealing the container.
- Is this a good option for meal prep? Yes! You can make a big batch of the pesto and store it in the refrigerator. When you’re ready to eat, all you have to do is cook the pasta and toss it with the sauce. You can also store the finished pasta in an airtight container in the fridge for 2-3 days, but it’s best enjoyed fresh.
- Can I use different greens? Yes! This pesto would also work beautifully with fresh basil, spinach, or even kale. Just be aware that each green will give the pesto a slightly different flavor and texture.
✅ Nutritional Information
- Calories: 450 kcal
- Protein: 15g
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 8g
- Sugar: 3g
- Sodium: 350mg
- Cholesterol: 10mg
Note: Nutritional values are estimates and may vary based on specific ingredients and brands used.
Conclusion
This broccoli arugula pesto pasta is a perfect example of a fast, flavorful, and healthy weeknight meal. It takes a classic recipe and gives it a delicious, nutrient-packed twist that is both comforting and exciting. The creamy texture from the broccoli and the peppery kick from the arugula create a symphony of flavors that will make you rethink everything you know about pesto. It’s a dish that feels special enough for a dinner party but is simple enough to become a regular part of your weeknight rotation.
I truly hope you give this recipe a try and discover for yourself the magic of this vibrant pesto pasta. It’s a guaranteed crowd-pleaser and a perfect way to get a little more green on your plate. I’d love to hear how your pasta turned out and if you added any of your own creative twists! Feel free to share your thoughts and experiences in the comments below. Happy cooking! 😋
