This vibrant lemony broccoli pesto pasta is quick and easy to make and full of fresh flavors.
Your vegetables, greens, and pasta come together in one colorful, satisfying dish.
We love this lemony broccoli pesto pasta at home for many reasons. Our toddler calls it “super-green pasta” because of its bold color and because we’re talking a lot about how veggies help us grow strong. My husband is always a fan of any broccoli- or pesto-forward dish, so it was an instant hit. And as someone finishing a busy day, I appreciate how a few smart shortcuts let you get dinner on the table in about 30 minutes. It’s bright, fresh, and delicious.
To save time, use pre-cut refrigerated or frozen broccoli florets. Drop them into boiling pasta water for a quick blanch, then transfer a portion to a food processor to blend into a flavorful pesto with fresh spinach, basil, garlic, lemon, Parmesan, toasted pine nuts or almonds, and olive oil. Finish by tossing the sauce with al dente pasta for a vibrant, nutrient-packed meal.
This pasta is great on its own, or you can mix in cooked proteins like shrimp, chicken, salmon, or Italian sausage, or fold in roasted vegetables. It also works as a chilled pasta salad on warm days — so serve it hot or cold depending on the mood.
Grab some broccoli and make a big batch of pesto pasta — it’s easy to love.
Lemony Broccoli Pesto Pasta Ingredients
Quick notes on the main ingredients you’ll need for this lemony broccoli pesto pasta:
- Pasta: Short shapes like mezzi rigatoni work well, but any short or long pasta you prefer is fine. Be sure to generously salt the pasta water to season the pasta itself.
- Broccoli florets: An 8-ounce (about 2.5 cups) bag of pre-cut broccoli florets saves time. You can also use fresh florets you cut yourself or pre-cut frozen broccoli.
- Fresh basil: A cup of fresh basil adds aromatic herbal flavor that complements the broccoli.
- Parmesan: Freshly grated Parmigiano-Reggiano provides the best umami and texture. Buy a wedge and grate it yourself if possible.
- Toasted pine nuts or almonds: About 1/3 cup of toasted pine nuts or slivered almonds adds nuttiness and creaminess to the pesto.
- Baby spinach: A handful of baby spinach boosts nutrients and deepens the green color without changing the flavor much.
- Garlic: Two large cloves of fresh garlic give a bright, savory punch.
- Lemon: Zest and juice from one large lemon brighten and balance the pesto. Add lemon wedges at the table for extra citrus if desired.
- Salt and pepper: Season to taste with fine sea salt and freshly ground black pepper.
- Olive oil: About 1/2 cup of good extra-virgin olive oil helps create a silky sauce.
Recipe Tips
Full instructions appear in the recipe box below. A few tips to keep in mind:
- Cook pasta to al dente: Taste during the final minutes of cooking to ensure the pasta is firm with a pleasant bite.
- Toast the nuts: Lightly toasting pine nuts or almonds (in a skillet over medium-low heat or in the oven) brings out deeper nutty flavors. Watch them closely so they don’t burn.
- Blend the pesto smooth: For a creamy texture, pulse the pesto while adding starchy pasta water until it reaches a silky consistency.
- Taste and adjust: Sample the pesto before tossing with pasta—add extra salt, pepper, or lemon juice if needed.
- Serve hot or cold: This dish is delicious warm or chilled. Rinse cooked pasta with cold water and toss with the pesto for a refreshing pasta salad.
Recipe Variations
Customize the recipe to suit your tastes by adding proteins, vegetables, or finishing touches. Here are some ideas for varying the broccoli pesto itself:
- Add cream: Stir in a splash of cream for a richer, silkier sauce.
- Add heat: A pinch of crushed red pepper flakes or minced fresh chile (jalapeño, Thai chile) gives the pesto a spicy kick.
- Add other herbs: Mix in fresh chives, mint, oregano, rosemary, sage, or thyme with the basil for a different flavor profile.
- Roast the broccoli: Roast florets until tender and slightly charred before blending for a deeper, smoky flavor.
- Use seeds instead of nuts: Swap pine nuts or almonds for pepitas or sunflower seeds if you prefer seeds or need a nut-free option.
More Favorite Pesto Recipes
If you enjoy this broccoli pesto, try other pesto variations like classic basil pesto, pesto pasta salad, cheesy pesto rolls, asparagus-spinach pesto pasta, or gnocchi with shrimp, asparagus and pesto for more inspiration.
Lemony Broccoli Pesto Pasta
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Ingredients
- 1 pound uncooked pasta (I used mezze rigatoni)
- 2 1/2 cups (8 ounces) broccoli florets
- 1 cup (1 ounce) fresh basil leaves, tightly packed
- 1 cup (1 ounce) freshly-grated Parmesan cheese
- 1/3 cup toasted pine nuts or slivered almonds
- 1 large handful (2 ounces) fresh baby spinach
- 2 large cloves garlic
- 1 large lemon, zest and juice
- 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
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Boil the water. Bring a large stockpot of generously-salted water to a boil over high heat.
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Cook the broccoli. Once the water is boiling, add the broccoli and stir to combine. Cook for 3 minutes or until tender. Use a spider strainer or a slotted spoon to transfer the broccoli to a food processor, leaving the remaining water boiling in the stockpot.
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Cook the pasta. Add the pasta to the stockpot and cook until just al dente. Meanwhile, make the pesto while the pasta cooks.
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Prepare the pesto. Add the basil, Parmesan, pine nuts, spinach, garlic, lemon zest, lemon juice, salt and pepper to the food processor. Pulse to blend while slowly drizzling in the olive oil until the mixture is smooth. Scoop out 1/4 cup of starchy pasta water and add it to the pesto. Pulse until super-smooth and creamy. Add more pasta water if needed to reach the desired consistency.
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Toss. When the pasta is al dente, reserve an additional 1/2 cup of starchy pasta water, then drain the pasta and return it to the pot. Add the broccoli pesto and toss to combine. Add reserved pasta water a little at a time if the sauce needs loosening.
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Serve. Serve warm, garnished with extra Parmesan and a twist of black pepper. Enjoy!
Additional Info
Did you make this?Let me know how it turned out in the comments below!