Pâtes au pesto de brocoli

Cook pasta and broccoli together

Bring a large pot of the water to a rolling boil (no salt needed). Add the pasta and broccoli florets at the same time and cook for 8-10 minutes.

• 250 g pasta
• 300 g broccoli florets
• 2.5 L water

✅ C'est prêt quand : pasta is tender and broccoli is very soft and falling apart

Save some cooking water

Before draining, scoop out a mugful of the starchy cooking water and set it aside; it is the secret to a silky sauce without cream. Then drain the pasta and broccoli in a colander.

• 250 ml (1 mug), reserved cooking water
• 250 g, cooked pasta
• 300 g, cooked broccoli

✅ C'est prêt quand : cooking water looks cloudy and starchy, pasta and broccoli are well drained

Mellow the garlic

In a small pan over low heat, warm the olive oil with the garlic clove for about 1 minute, just to soften its sharp bite.

• 2 tbsp olive oil
• 1 small clove garlic

✅ C'est prêt quand : oil is warm and fragrant, garlic turns pale gold

Blend into a creamy pesto

In a blender or with a stick blender, combine the cooked broccoli, parmesan, warm garlic oil, lemon juice and a splash of the reserved cooking water. Blend until smooth; no added salt is needed since the parmesan is salty enough.

• 300 g, cooked broccoli
• 40 g parmesan
• 1 tsp lemon juice
• all warm garlic oil, from step 3
• 2-3 tbsp reserved cooking water, from step 2

✅ C'est prêt quand : mixture is smooth, creamy and bright green

Toss the pasta

Return the drained pasta to the pot, pour over the broccoli pesto and toss gently. Add more reserved cooking water, a spoonful at a time, until the pasta looks glossy.

• 250 g, cooked pasta
• all broccoli pesto, from step 4
• a few tbsp, as needed reserved cooking water, from step 2

✅ C'est prêt quand : every piece is coated in a light, glossy sauce

Make it fun to eat

Spoon the pasta onto a plate and shape it into a little nest or a smiley face, using quartered cherry tomatoes as eyes or buttons.

• all pesto pasta, from step 5
• a few, quartered cherry tomatoes

Keep or pack it

Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 2 days, or freeze in small portions for up to 1 month.

• all pesto pasta, from step 6

✅ C'est prêt quand : reheated leftovers are steaming hot throughout (165°F/74°C)