Broccoli Pesto Pasta Shells Recipe
Introduction
This broccoli pasta shells recipe combines tender roasted broccoli with a vibrant, fresh pesto made from herbs, pine nuts, and parmesan. It’s a simple, flavorful meal perfect for a quick weeknight dinner that feels both comforting and healthy.
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: Preheat the oven to 200°C (180°C fan, gas mark 6). Toss the broccoli florets and unpeeled garlic clove with 1 tablespoon 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 boiling salted water according to the package instructions. Drain the pasta and set aside.
- Step 3: Put the parsley, basil, toasted pine nuts, lemon juice, and parmesan into a blender. Once the broccoli is roasted, reserve a few of the smaller florets for garnish. Squeeze the garlic out of its skin and add it along with the rest of the broccoli to the blender. Pulse until a rough pesto forms, then season well with salt and pepper.
- Step 4: Toss the drained pasta with the broccoli pesto. Divide between two bowls, topping each serving with the reserved broccoli florets, lemon zest, extra parmesan, and a grind of black pepper if desired.
Tips & Variations
- Use any short pasta shape if shells are unavailable, such as penne or rigatoni.
- For a nut-free version, omit pine nuts and add a handful of sunflower seeds or pumpkin seeds instead.
- Swap the parmesan for a vegetarian or vegan alternative to make this dish suitable for different diets.
- Adding a squeeze of extra lemon juice before serving brightens the flavors.
Storage
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or olive oil to loosen the sauce if needed. This dish is best enjoyed fresh but still delicious when reheated carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Thaw and drain it well before roasting, or steam it lightly to remove excess moisture to avoid sogginess.
Is this recipe suitable for vegans?
To make it vegan, substitute the parmesan with a vegan cheese alternative and ensure the toasted pine nuts and other ingredients fit your dietary needs.
PrintBroccoli Pesto Pasta Shells Recipe
A vibrant and delicious broccoli pasta shells recipe featuring a homemade broccoli pesto with fresh herbs, toasted pine nuts, lemon, and parmesan. Roasted broccoli adds a smoky depth, while the creamy pesto coats tender pasta shells for a flavorful vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
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 & Others
- 2 tbsp olive oil
- 250g pasta shells
- 30g toasted pine nuts
- 30g parmesan (or vegetarian alternative), plus extra to serve
Instructions
- Roast the Broccoli and Garlic: Preheat your oven to 200C/180C fan/gas mark 6. Toss the chopped broccoli florets and the unpeeled garlic clove with 1 tablespoon of olive oil on a roasting tray. Roast in the oven for 10-12 minutes until the broccoli is softened and slightly caramelized.
- Cook the Pasta: Meanwhile, bring a large pan of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Prepare the Broccoli Pesto: Place the parsley, basil, toasted pine nuts, lemon juice, and parmesan into a blender. Once the roasted broccoli is ready, squeeze the roasted garlic from its skin and add it along with the rest of the broccoli (reserving a few small florets for garnish) into the blender. Pulse until you get a coarse pesto consistency. Season well with salt and pepper.
- Toss Pasta and Serve: Combine the drained pasta shells with the broccoli pesto thoroughly. Divide the pasta into two bowls, topping each with the reserved broccoli florets, extra parmesan, lemon zest, and freshly ground black pepper if desired. Serve immediately for best flavor.
Notes
- You can substitute the parmesan with a vegetarian or vegan alternative if preferred.
- Toast pine nuts lightly before using to enhance their flavor.
- Reserve some roasted broccoli florets to add texture and visual appeal to the dish.
- Adjust seasoning after blending the pesto to your taste preference.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
Keywords: broccoli pasta, pasta shells, broccoli pesto, roasted broccoli, vegetarian pasta, Italian pasta recipe, easy pasta dinner, pine nuts, lemon pasta, homemade pesto
