Broccoli and Basil Pesto Linguine
Inspired by techniques from NYT Cooking.
Linguine in a creamy, bright green pesto made by blending steamed broccoli with basil, pine nuts, garlic and Parmesan.
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Method
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Equipment
- steamer basket
- food processor
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 891 kcal |
| Protein | 32.3 g |
| Carbohydrate | 112.6 g |
| of which sugars | 10.1 g |
| of which free sugars | 0 g |
| Fat | 36.8 g |
| of which saturates | 6.8 g |
| Fibre | 10.5 g |
| Salt | 1.74 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Pesto
- 450 g broccoli
- 1 garlic cloves, peeled
- 25 g basil leaves
- 45 g pine nuts
- 2 tbsp extra-virgin olive oil
- 40 g Parmesan, finely grated
- ¼ tsp ground black pepper
Pasta
- 250 g dried linguine
Pasta water
- 15 g fine salt for 3 litres of pasta water (0.5%) about 2½ tsp; most of it goes down the drain
To serve
- 2 ripe tomatoes, sliced
- 1
Steam the broccoli. Cut it into florets and steam about 5 min until tender but still bright green. Save 6 tbsp of the steaming water.
- 2
Blend. Whizz the garlic in the processor, then add the basil, pine nuts and oil and blend until minced. Add the warm broccoli and blend until smooth, loosening with the steaming water a spoonful at a time. Blend in the Parmesan and pepper. Broccoli stretches the pesto into a thick, creamy sauce with far less oil than usual.
- 3
Cook the pasta. Boil the linguine in 3 litres salted water until al dente and drain.
- 4
Serve. Toss the hot pasta with the pesto and serve with the sliced tomatoes on the side.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
