Grammy's Kitchen · Pesto Pasta · Lemony Broccoli Pesto Pasta
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 11 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound uncooked pasta (I used mezze rigatoni) |
| 227 g | 2 1/2 cups (8 ounces) broccoli florets |
| 28 g | 1 cup (1 ounce) fresh basil leaves (tightly packed) |
| 28 g | 1 cup (1 ounce) freshly-grated Parmesan cheese |
| 39 g | 1/3 cup toasted pine nuts or slivered almonds |
| 57 g | 1 large handful (2 ounces) fresh baby spinach |
| 6 g | 2 large cloves garlic |
| 1 large lemon (zest and juice) | |
| 3 g | 1/2 teaspoon each: fine sea salt and freshly-ground black pepper |
| 108 g | 1/2 cup extra-virgin olive oil |
Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I loved this recipe and so did my toddlers! I almost forgot to add the basil and it still tasted good so even if you don’t have basil on hand I would still recommend this recipe. One thing to note: I think the cup measurement for the parmesan is too high/decep” — a cook, 5★
“I just made this tonight. It was delicious! I took inspiration from your original recipe and adapted it with what I had on hand. For example, I didn’t have the ingredients to make fresh pesto, so I just used store bought pesto. I also added some grated carrots” — a cook, 5★