Why You’ll Love This Recipe

I love this recipe because it is quick to prepare and packed with fresh, vibrant flavors. I appreciate how the broccoli creates a creamy texture while the walnuts add a rich, nutty depth. It is an excellent way to enjoy more vegetables, and I can easily customize it with different pasta shapes or additional protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces pasta of choice
3 cups broccoli florets
1 cup fresh basil leaves
½ cup walnuts, toasted
½ cup freshly grated Parmesan cheese
2 garlic cloves
⅓ cup extra virgin olive oil
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
¼ cup reserved pasta water, as needed

Directions

I bring a large pot of salted water to a boil.
I cook the broccoli florets for about 3 minutes until tender-crisp, then I transfer them to a bowl of ice water to preserve their bright color.
I cook the pasta in the same pot according to the package directions until al dente, reserving about ¼ cup of the pasta water before draining.
I add the broccoli, basil, toasted walnuts, Parmesan cheese, garlic, olive oil, lemon juice, salt, and black pepper to a food processor.
I blend the ingredients until smooth, adding a little reserved pasta water if I want a thinner pesto.
I toss the cooked pasta with the broccoli walnut pesto until evenly coated.
I add more reserved pasta water if needed to create a silky sauce.
I serve the pasta immediately with extra Parmesan cheese and chopped walnuts if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I add grilled chicken, shrimp, or salmon for extra protein.
I replace the walnuts with pine nuts, almonds, or pecans for a different flavor.
I stir baby spinach or arugula into the pesto for additional greens.
I add roasted cherry tomatoes for a burst of sweetness.
I use whole wheat or gluten-free pasta depending on my preference.

Storage/Reheating

I store leftover pasta in an airtight container in the refrigerator for up to 4 days. If I have extra pesto, I keep it in a separate container with a thin layer of olive oil on top to help preserve its color. I gently reheat the pasta on the stovetop or in the microwave with a splash of water or olive oil to restore its creamy consistency. I also enjoy this pasta cold as a refreshing pasta salad.

FAQs

Can I use frozen broccoli?

Yes. I thaw and drain the broccoli well before blending it into the pesto, although I prefer fresh broccoli for the brightest flavor and texture.

What type of pasta works best?

I enjoy using penne, fusilli, farfalle, spaghetti, or linguine because they hold the pesto beautifully.

Can I make this recipe vegan?

Yes. I replace the Parmesan cheese with nutritional yeast or my favorite dairy-free Parmesan alternative.

Can I freeze the broccoli walnut pesto?

Yes. I freeze the pesto in small portions for up to 3 months and thaw only what I need before tossing it with freshly cooked pasta.

How do I make the pesto creamier?

I blend in a little extra olive oil, reserved pasta water, or a spoonful of ricotta or cream cheese if I want an even richer texture.

Conclusion

I enjoy making Broccoli Walnut Pesto Pasta because it combines fresh vegetables, crunchy walnuts, and fragrant herbs into a creamy, satisfying meal. It is an easy recipe that delivers bold flavor while making great use of wholesome ingredients. Whether I prepare it for a quick weeknight dinner or a relaxed weekend lunch, it is always a comforting dish that I am excited to serve.

Broccoli Walnut Pesto Pasta

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Broccoli Walnut Pesto Pasta is a wholesome, flavorful meal featuring tender broccoli, toasted walnuts, fresh basil, and Parmesan blended into a creamy pesto and tossed with perfectly cooked pasta. It’s a quick, comforting dish that’s packed with fresh ingredients and satisfying flavor.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Boil
Cuisine: Italian
Diet: Vegetarian

Instructions

Bring a large pot of salted water to a boil.
Cook the broccoli florets for about 3 minutes until tender-crisp, then transfer them to a bowl of ice water to preserve their color.
Cook the pasta in the same pot according to the package directions until al dente, reserving 1/4 cup of the pasta water before draining.
Add the broccoli, basil, toasted walnuts, Parmesan cheese, garlic, olive oil, lemon juice, salt, and black pepper to a food processor.
Blend until smooth, adding a little reserved pasta water if needed for a thinner consistency.
Toss the cooked pasta with the broccoli walnut pesto until evenly coated.
Add more reserved pasta water as needed to create a silky sauce.
Serve immediately with extra Parmesan cheese and chopped toasted walnuts if desired.

Notes

Add grilled chicken, shrimp, or salmon for extra protein.
Substitute pine nuts, almonds, or pecans for the walnuts.
Blend baby spinach or arugula into the pesto for additional greens.
Add roasted cherry tomatoes for a burst of sweetness.
Use whole wheat or gluten-free pasta if preferred.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze extra pesto for up to 3 months and reheat pasta gently with a splash of water or olive oil.

Nutrition

Serving Size: 1 serving
Calories: 560 kcal
Sugar: 4 g
Sodium: 390 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 6 g
Protein: 18 g
Cholesterol: 15 mg