Grammy's Kitchen · Pesto Pasta · Broccoli Pesto Pasta with Green Olives
One of 66 pesto pasta recipes we measured
from cookieandkate.com
It ranks #1 of 66 for noodle texture among the pesto pasta recipes we compared. 38 cooks on cookieandkate.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 12% |
| protein add | 4% | 22% |
| aromatics | 2% | 1% |
| vegetables and beans | 40% | 18% |
| salt | 0% | 1% |
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 182 g | 2 cups broccoli florets |
| 454 g | 1 pound uncooked pasta, such as rigatoni or penne |
| 1 cup plain green olives, drained and pitted | |
| 22 g | 3 tablespoons pine nuts |
| 38 g | 2 cups fresh basil leaves (about 1 1/3 ounce, or 2 small containers) |
| 9 g | 3 cloves garlic, roughly chopped |
| 19 g | 3 tablespoons freshly grated Parmesan cheese |
| Several twists of freshly ground black pepper, to taste | |
| 54 g | 1/4 cup extra-virgin olive oil |
| Salt, to taste | |
| Optional, for serving (my additions): Dollops of ricotta and/or red pepper flakes, drizzle of olive oil |
Method: 7 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is another wonderful recipe! I’m from Australia, absolutely love this recipe. I included the juice of one fresh lemon (off a tree) for zing! And an extra tablespoon of pine nuts. I don’t think you can go wrong with this recipe, or variations. We love broc” — a cook, 5.0★
“One of my favorite ever recipes! We are WFPBNO, so made a couple of changes that made it compliant: omitted the olive oil, (added a bit more pasta water to make up for loss of liquid), in place of 3 T Parmesan, I subbed 2 T nutritional yeast. Last night had ” — a cook, 5.0★