Broccoli Pesto Pasta
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A different spin on pesto that's full of nutritional value.
| Servings | Prep Time |
| 5 | 30minutes |
| Cook Time |
| 10minutes |
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Broccoli Pesto Pasta
A different spin on pesto that's full of nutritional value.
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Ingredients
- 1 lb orecchiette
- 1 head broccoli chopped and stems removed
- 1 cup spinach
- 1/3 cup walnuts toasted
- 1 tbsp butter
- 3 tbsp olive oil divided
- 1 small onion chopped
- 2 cloves garlic minced
- 1/8 tsp crushed red pepper optional
- 2 tbsp lemon juice
- 1/4 cup parmesan cheese freshly grated
- 3-4 links chicken sausage sliced
- 1/2 cup pearl mozzarella
- 1/3 cup sundried tomato oil packed, drained
- 5 oz fat free Greek yogurt optional
Servings:
Instructions
- Boil large pot of water.
- Start by roasting raw walnuts at 350º for 8 minutes.
- Steam broccoli for 5-7 minutes or until tender.
- Using the same water, cook pasta according to box instructions. Save 1/2 cup pasta water.
- Over medium high heat, brown chicken sausage for 3 minutes aside. This is an optional step.
- In the same pan, melt butter and 1 tablespoon of olive oil. Add onion and saute until tender. Add garlic and crushed red pepper and cook for 30 seconds. Remove from heat.
- Add walnuts, steamed broccoli, spinach, onion/garlic mixture, parmesan, lemon juice, salt and pepper to blender or large food processor.
- While blending, slowly add remaining 2 tablespoons of olive oil or until pesto thickens.
- Gently stir in greek yogurt.
- Add pasta, pesto, sun-dried tomatoes, mozzarella, chicken sausage and mix well. Add pasta water until sauce reaches desired consistency.
- Top with freshly grated parmesan and serve!
Recipe Notes
See full post with pictures: Presto! It's Pesto!
*You can use any combination of meat and vegetables for this pasta. One suggestion is grilled chicken, asparagus, smoked mozzarella and cherry tomatoes.
*Greek yogurt adds creaminess to the dish but can easily be eliminated.
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