Broccoli and Pecorino Pesto Pasta

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Broccoli and Pecorino Pesto Pasta
Photo: Randy Mayor; Styling: Lindsey Lower

This nut-free pesto trades traditional pine nuts and Parmesan for broccoli and nutty-tasting pecorino Romano. Anchovy fillets add meatiness, but you can skip them if you like.

Serves 4 (serving size: about 1 1/2 cups)


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8 ounces uncooked whole-wheat angel hair pasta
1 (12-ounce) package microwave-in-bag fresh broccoli florets
1/4 cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 tablespoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 garlic cloves
2 anchovy fillets, drained
1 ounce pecorino Romano cheese, grated (about 1/4 cup)


1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.

2. Cook broccoli according to package directions; cool 5 minutes. Combine broccoli and remaining ingredients in the bowl of a food processor; pulse until finely chopped. With processor on, slowly add reserved 1 cup cooking liquid through food chute until sauce reaches desired consistency. Place broccoli mixture in a large bowl; add pasta, and toss to combine. Serve immediately.

Created date

July 2014

Nutritional Information

Calories 364
Fat 14.5 g
Satfat 3.3 g
Monofat 7.7 g
Polyfat 1.9 g
Protein 12 g
Carbohydrate 49 g
Fiber 8 g
Cholesterol 9 mg
Iron 3 mg
Sodium 366 mg
Calcium 139 mg