Best 3 Broccoli Pesto And Linguine Recipes
Indulge in a symphony of flavors with our tantalizing Broccoli Pesto and Linguine recipe. This delectable dish combines the vibrant green hues of fresh broccoli, the nutty richness of pine nuts, the aromatic zest of basil, and the savory tang of Parmesan cheese. Tossed with al dente linguine, this pasta dish is a delightful interplay of textures and flavors that will tantalize your taste buds.
In addition to the main recipe, we also offer variations to cater to different dietary preferences and culinary curiosities. For a vegan twist, discover how to craft a creamy avocado pesto that adds a luscious texture and a hint of zesty lime. If you're gluten-free, we've got you covered with a delectable almond flour pesto and a gluten-free penne option. And for those who love the classic combination of pesto and chicken, we've included a recipe that pairs succulent grilled chicken with our vibrant pesto sauce.
With its versatility and customizable options, this recipe collection caters to a wide range of tastes and dietary needs. Whether you're a vegetarian, vegan, or gluten-free, or simply seeking a flavorful and nutritious meal, you'll find inspiration and deliciousness in this curated selection of broccoli pesto and linguine recipes.
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:
- For the best flavor, use fresh basil and freshly grated Parmesan cheese.
- If you don't have a food processor, you can chop the basil, garlic, and pine nuts by hand.
- To make the pesto ahead of time, store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.
- When cooking the linguine, be sure to salt the water generously. This will help to flavor the pasta.
- If you like, you can add a pinch of red pepper flakes to the pesto for a little extra spice.
- Serve the pasta immediately, topped with additional Parmesan cheese and basil leaves.
Conclusion:
This broccoli pesto and linguine recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pesto is flavorful and creamy, and the broccoli adds a nice crunch. The linguine is cooked perfectly and absorbs the flavors of the pesto. This dish is sure to be a hit with your family and friends.
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