Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pasta with home-made pesto and broccoli. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Cut the lemon in half and keep for later. Drain the pasta and return it to the pan. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

Pasta with home-made pesto and broccoli is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Pasta with home-made pesto and broccoli is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook pasta with home-made pesto and broccoli using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pasta with home-made pesto and broccoli:

1. Get ——– Pesto sauce ——-
2. Take 1 generous bunch fresh basil
3. Prepare 1 cup pine nuts
4. Prepare 120 gr. parmesan cheese
5. Make ready 1 generous glass good quality olive oil
6. Get 1 lemon (juice of)
7. Take 4 cloves garlic (6 if it's a small bulb)
8. Get 1 few pinches of salt
9. Take ——– Pasta dish ——-
10. Make ready 3 tbsp. pesto sauce
11. Make ready 1 tablespoon mixed seeds
12. Get 1 packet tallerines
13. Take 1 small head broccoli

Season with black pepper and a little salt (the pancetta is very salty). Carrot tops, kale, and even broccoli can take a standard pesto to the next level. Fresh basil pesto is one of the more flavorful perks of summer: Lush, peppery basil leaves with garlicky heat, the nutty umami of Parmesan cheese, buttery pine nuts, and bright acidity from a fresh lemon are as perfect a combination as they come—and there's still plenty of room for a range of other supporting. This Broccoli Pesto is bright in color and flavor.

Instructions to make Pasta with home-made pesto and broccoli:

1. Break the cheese into smaller pieces, put in the food processor with the pine nuts and blitz
   1. Add the rest of the pesto ingredients and blitz again until you obtain a smooth, vibrant green sauce
2. If the sauce is too "dry" add more olive oil blitz and carry on adding and blitzing until you get this kind of texture. Taste and add salt accordingly
3. Save in an airtight container. It will keep for days in the fridge.
4. For the broccoli pasta, wash the broccoli well. Heat about 4 cm. of water in a small saucepan and when it is boiling add a pinch of salt, the broccoli florets and cover with a lid. Steam for 4 minutes and drain immediatly. Hold under cold running water to stop it from getting limp. Cook the pasta according to the instructions in the packet and drain thoroughly. Mix the hot pasta with the pesto sauce in the pan. Add the broccoli and transfer to an oven dish. Sprinkle with seeds and put a dollup of pesto on the seeds. Put in a pre-heated oven at 180º for 10 minutes.
5. Serve with a very simple tomato, onion and lettuce salad on the side. Enjoy :-)

Fresh basil pesto is one of the more flavorful perks of summer: Lush, peppery basil leaves with garlicky heat, the nutty umami of Parmesan cheese, buttery pine nuts, and bright acidity from a fresh lemon are as perfect a combination as they come—and there's still plenty of room for a range of other supporting. This Broccoli Pesto is bright in color and flavor. Fresh broccoli adds some volume and nutritional value to traditional pesto sauce. Toss it with pasta or eat it as a dip! It's delicious in its own right (which for me is reason enough to make this pasta) but you can also use it to sneakily boost the vitamin content of your dinner.

So that’s going to wrap it up for this exceptional food pasta with home-made pesto and broccoli recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!