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.
