Grammy's Kitchen · Pesto Pasta · Broccoli-Pesto Pasta
One of 155 pesto pasta recipes we measured
from www.eatingwell.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 6 cooks on www.eatingwell.com rate it 3.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
|---|
Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 273 g | 3 cups fresh broccoli florets |
| 75 g | 3/4 cup packed fresh basil leaves |
| 6 g | 2 cloves garlic, smashed |
| 1 teaspoon grated lemon zest | |
| 237 g | 1 cup water-packed quartered artichoke hearts, patted dry and divided |
| 75 g | 3/4 cup grated Parmigiano-Reggiano cheese, divided |
| 29 g | 1/4 cup pine nuts, toasted and divided |
| 4 g | 3/4 teaspoon salt, divided |
| 108 g | 8 tablespoons extra-virgin olive oil plus 1/4 cup, divided |
| 227 g | 8 ounces whole-wheat spaghetti |
Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is ok. The pesto is OK. However it is deceptive as this took an hour and a half to make, not 20 minutes. This also creates a LOT of dishes. Like having to fill the dishwasher then still having a sink full of dishes a lot. I would not bother with th” — a cook, 2★
“Pesto is my favorite and this was a really nice variation. I didn’t use all the Parmesan that the recipe called for because I forgot, but I really can’t imagine it’s needed. It’s very simple as well.” — a cook, 5★