Pasta with broccoli and pesto
5 servings
20 minutes
Pasta with broccoli and pesto is a bright and aromatic dish from sunny Italy, where fresh vegetables and herbs play a key role in cooking. The light pesto sauce made from basil, garlic, and olive oil gives the pasta a rich flavor, while tender broccoli florets and thin potato shavings add textural play. Parmesan completes the composition, filling the dish with zest. This combination of ingredients makes the pasta both rich and light, perfect for family dinners or romantic evenings. Served hot, sprinkled with fresh basil and pepper, it offers a unique gastronomic pleasure.
1
Wash and peel the potatoes, then slice them very thinly using a vegetable peeler.
- Potato: 1 g
2
Cut the broccoli florets and set them aside. Slice the tough broccoli stem in half lengthwise and cut it thinly.
- Broccoli cabbage: 1 head
3
Tear off the basil leaves and discard the stems.
- Green basil: 1 g
4
Boil the pasta. For this, bring a large pot of salted water to a boil. Add the pasta and pieces of broccoli stem. Cook according to the package instructions. Two minutes before it's done, add the potato shavings and broccoli florets. Drain in a colander over a large bowl, then return to the pot.
- Paste: 400 g
- Broccoli cabbage: 1 head
- Potato: 1 g
5
Chop half of the basil leaves coarsely and add them to the pot along with the pesto and half of the Parmesan. Mix everything well, and if the sauce is too thick, slightly dilute it with cooking water.
- Green basil: 1 g
- Pesto: 2 tablespoons
- Grated Parmesan cheese: 4 tablespoons
6
Divide the pasta onto plates, sprinkle with remaining parmesan and basil, and add pepper.
- Grated Parmesan cheese: 4 tablespoons
- Green basil: 1 g
- Ground black pepper: to taste