Broccoli Pesto Pasta Salad
This pesto pasta salad is a summer dish that's perfect for a picnic or get-together. It's easy to make, and everyone will love it! The pesto sauce is made with broccoli stalks to give a vibrant emerald color, as well as give a nutritional boost, plus traditional pesto ingredients, such as garlic and basil. It’s great as a side dish or even as an entree! Top with extra cashews and cheese for some extra flavor!
Ingredients
- 1 lb raw broccoli florets cut into 1-inch pieces, stalks peeled, and sliced into 1/4-inch pieces
- 1 lb rotini pasta
- 2 cups fresh basil
- ¾ cup roasted cashews divided
- 2 cloves garlic peeled
- ¼ cup parmesan cheese
- 6-7 tbsp olive oil
- Salt & pepper to taste
- 5 oz sundried tomatoes chopped finely
Instructions
- Bring a large pot of water to a boil with 1 tbsp of salt. Fill a large bowl halfway with water and add ice to create an ice bath; set aside. Add in the broccoli stalks, and cook for 2 minutes. Add the florets in and cook for 3 minutes more. Using a slotted spoon, remove the broccoli and shock them in the ice water. Do not discard the boiling water. Let the broccoli sit in the water for 5 minutes until chilled, then drain and pat dry with paper towels; set aside.
- Add the pasta to the boiling water and cook according to the package directions. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the pasta with 1 tbsp of olive oil, then spread onto a rimmed baking sheet so it cools faster, about 15 minutes.
- In a food processor, process the broccoli stalks plus 2-3 florets of the broccoli, basil, 1/2 cup of roasted cashews, garlic, and parmesan cheese until smooth, about 30 seconds. Add 5-6 tbsp of olive oil and process until creamy and thoroughly combined. Chop the rest of the cashews.
- Toss the pasta with the broccoli pesto and the reserved cooking water until it evenly coats the pasta. Stir in the sundried tomatoes and remaining broccoli. Season with salt and pepper to taste. Top with extra cheese and leftover cashews.
- Serve immediately or chill before serving.