Broccoli Spinach Kale Basil Pesto Pasta is a next variation of cooking the regular pesto pasta by adding broccoli and green leafy veggies to it. Kids will enjoy the hidden broccoli and greens in it without any complain.
I had shared with you the recipe of making regular basil pesto at home .
Recipe of other pasta on the blog:
Pasta In Creamy Mushroom Sauce
Spaghetti Aglio E Olio With Vegetables
Vegetarian Spaghetti Bolognese
The broccoli spinach kale basil pesto sauce prepared in the recipe can be use to make pesto garlic bread and pesto pizza.
Recipe of them using the regular basil pesto are on the blog:
Feta Pesto Veggie Delight Pizza
Whole Wheat Pesto Garlic Bread
Friends do try this recipe and I am sure the broccoli will be favorite with your kids.
Please do share you review with me.
Khao dilse, khilao dilse aur banao dilse…..
Broccoli Spinach Kale Basil Pesto Pasta
Broccoli Spinach Kale Basil Pesto Pasta is a next variation of cooking the regular pesto pasta by adding broccoli and green leafy veggies to it. Kids will enjoy the hidden broccoli and greens in it without any complain.
Servings 6 people
Calories 537kcal
Equipment
- big pot
- strainer
- chopper or food processor or grinder
- spoon
- big wok
- spatula
- bowl
- knife
Ingredients
For Pesto (makes 4 cups) approximately 1 bowl
- 14 broccoli florets One broccoli head washed and florets removed
- 1 cup spinach washed and chopped
- 1 cup kale washed and chopped
- 2 cup basil leaves
- 1/4 cup walnut or pine nuts (to make it nut free you can add sunflower seeds or pepitas)
- 2 garlic cloves chopped
- 1/4 cup parmesan cheese grated
- 1/4 cup olive oil
- salt to taste
- water as needed to crush the pesto
Pasta ( 500 g) I has used farfalle bow shaped pasta
- 500 g farfalle pasta You can use the shape of pasta of your choice. Take 500g uncooked pasta and cook as per the packet instructions. Reserve some of the cooked pasta water to use later when stir frying the pasta.
- 2 tbsp extra virgin olive oil
- 2 garlic finely chopped
- 1 tsp red chili flakes
- 10 mushroom sliced, optional
- 1/2 cup sun dried tomatoes optional. You can also use fresh cherry tomatoes in place of sun dried tomatoes.
- italian seasoning to sprinkle
- 1/2 tsp extra virgin olive oil to drizzle while serving
- 1 tbsp parmesan cheese to sprinkle on top while serving
- fresh basil leaves to garnish
Instructions
For Pesto (makes 4 cups) approximately 1 bowl
- In a big pot put water to boil. Once it starts to boil add salt to it and then add the washed broccoli florets. Cook for 3-4 minutes.
- Drain in a strainer on a bowl. Collect the water and return it back to the pot and put it to boil.
- Add the chopped spinach and kale and cook for a minute in the boiling water.
- Drain in the strainer and immediately put cold water over it to stop the process of further cooking . (This process ensures that the color of the green veggies retain and do not turn black).
- In the food processor or chopper or grinder add the chopped garlic.
- Add the washed basil leaves in it and pulse.
- Add the cooked broccoli florets and the spinach and kale.
- Pulse everything together. Add salt and 1 tbsp of olive oil. Pulse.
- Add the walnuts or pine nuts and blend everything well together.
- Add the grated parmesan cheese and blend and remaining olive oil .
- Crush everything together . The texture of the pesto will be grainy due to broccoli.
- Remove the pesto in a bowl and keep aside. This pesto can be refirgerated for couple of days in an airtight container.
- Put extra virgin olive oil in a pan or wok on medium heat. Add immediately the chopped garlic and saute till golden and aromatic. (The flavor of garlic will be nicely infused when you start heating it with the cold oil)
- Add the chili flakes.
- Saute . (Add cooked pasta after this step if not adding mushrooms and sun dried tomatoes)
- Add the sliced mushrooms . (it is optional)
- Mix well . Add some salt and cook on high heat till the mushrooms cook and the water is dried.
- Add the sundried tomatoes strips and mix well. (it is optional. You can also use fresh cherry tomatoes in place of sundried tomatoes).
- Add the cooked bow shaped pasta.
- Mix well.
- Add the prepared pesto and mix well. I forgot to take the pic of the pasta after mixing pesto in it. The pasta are ready to serve.
- Remove the broccoli spinach kale basil pesto pasta in the serving plate. Drizzle some extra virgin olive oil. Sprinkle the grated parmesan cheese , chili flakes and italian herbs and garnish with fresh basil and serve. The pasta can be enjoyed cold too and hence can be packed for lunch box or carried for picnic or potluck.
Nutrition
Calories: 537kcal | Carbohydrates: 73g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 133mg | Potassium: 834mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2385IU | Vitamin C: 44mg | Calcium: 145mg | Iron: 3mg
