Spaghetti with pistachio and broccoli pesto
4 servings
40 minutes
Spaghetti with pistachio and broccoli pesto is an original take on the classic Italian dish. Pesto, known since ancient times in Liguria, is traditionally made with basil but here it is enriched with the creamy texture of broccoli and the nutty flavor of pistachios. The delicate aroma of lemon zest and the spiciness of Parmesan add sophistication to this sauce. The lightness of the spaghetti pairs well with the rich, velvety pesto, creating a harmony of flavors. The dish is perfect for both everyday dinners and special occasions, delighting with its originality and health benefits—broccoli is rich in vitamins and antioxidants.
1
Boil spaghetti in one pot and broccoli in another.
- Spaghetti: 500 g
- Broccoli cabbage: 4 glasss
2
For the pesto, blend half of the cooked broccoli with olive oil, Parmesan (0.5 cup), pistachios (0.5 cup), zest, and juice until smooth. Season with salt and pepper. If the mixture is too thick, you can add water.
- Broccoli cabbage: 4 glasss
- Olive oil: 2 tablespoons
- Grated Parmesan cheese: 90 g
- Pistachios: 0.8 glass
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Add cooked broccoli, pesto, and sprinkle with remaining parmesan and pistachios to the spaghetti.
- Broccoli cabbage: 4 glasss
- Grated Parmesan cheese: 90 g
- Pistachios: 0.8 glass