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Dreaming of a light broccoli pasta dish? Broccoli Pesto Pasta with Ricotta is perfect for those warmer spring days when you are looking for something fresh. This pesto pasta is delightful!

Broccoli Pesto Pasta with Ricotta

Dreaming of a light broccoli pasta dish? Broccoli Pesto Pasta with Ricotta is perfect for those warmer spring days when you are looking for something fresh. This pesto pasta is delightful!

Course dinner, Main Course
Keyword broccoli pasta, broccoli pesto, pasta,
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 head Broccoli roughly chopped
  • 1/2 cup Fresh Basil roughly chopped
  • 1/2 cup Parmesan Cheese freshly grated
  • 1/4 cup Extra Virgin Olive Oil
  • pinch Kosher Salt
  • pinch Crushed Red Pepper Flakes
  • 3/4 pound Linguini Pasta
  • 1 tablespoon Butter
  • 1 Shallot minced
  • 1 Lemon zest and juice
  • Black Pepper
  • 1 cup Ricotta Cheese (optional)

Instructions

  1. In a food processor, blend together the broccoli, basil, parmesan cheese, olive oil, and a pinch of salt & crushed red pepper. Pulse to your desired consistency. Set aside.

  2. Meanwhile, add salt to boiling water and cook your linguini pasta to an al dente texture. Reserve about a 1/2 cup of the pasta cooking water. Drain the pasta.

  3. In a large skillet, heat the butter over medium to high heat. Add the shallots and lemon zest and cook for about 3 minutes or until the shallots are cooked through.

  4. Add the pasta into the skillet. Follow that up with the broccoli pesto, lemon juice and a pinch of black pepper. Mix together. You may need to add the pasta water if the pasta is too dry.

  5. If desired, spread a scoop of ricotta cheese on your plate. Top with the finished broccoli pesto pasta. Add additional parmesan cheese on top and serve.

Recipe Notes