Grammy's Kitchen · Pesto Pasta · Quick Broccoli Pasta
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 81 cooks on www.spendwithpennies.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, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces medium pasta (such as penne or rotini, approx 3 cups dry) |
| 364 g | 4 cups broccoli florets |
| 240 g | 1 cup chicken broth (not low sodium) |
| 242 g | 1 cup half and half (or light cream) |
| 16 g | 2 tablespoons cornstarch (+ 1 teaspoon) |
| 2 g | 1/2 teaspoon onion powder |
| 2 g | 1/4 teaspoon garlic salt |
| 113 g | 1 cup shredded sharp cheddar cheese |
| 25 g | 1/4 cup shredded Parmesan cheese |
| 2 g | 1/4 teaspoon salt (or to taste ) |
| 1 g | 1/4 teaspoon black pepper (or to taste) |
Method: 4 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Still a 5 star recipe for sure!! But I I picked up a few tips from a retired professional chef who was visiting. 1) For FRESH BROCCOLI : Blanch the broccoli in salted pasta water FIRST, before cooking pasta. Blanch 3 to 3.5 min ( set timer) once water has come” — a cook
“And back-to-back nights of coming here, because of work circumstances. Two budget-friendly vegetarian pasta dishes, necessary to get rid of that big lot of fettucine in the fridge. An another one that does the trick when the time is right. It filled me up, and” — a cook, 4★