Broccoli Pesto Pasta (Vegan)
When developing recipes, I'm always mindful of a few things. First, how can I sneak in extra veggies. Secondly, how can I reduce food waste. This raw broccoli pesto recipe does both! And it is f*cking delicious to boot.
Cut the crown off of the broccoli spears, reserving the stalks. Chop up the crowns, separating the florets. FACT: The part of broccoli that we consume is actually a flower. If left unharvested, those blue-green balls on top of the florets would actually blossom. So next Valentine's Day, give your lover broccoli! Okay, maybe don't listen to me.
Add the florets, pine nuts, garlic, salt, and olive oil to a food processor, pulsing until smooth. A couple things. First, you may want to add only half of the salt. Depending on the size of your spears, you may not need it all. Secondly, when I say broccoli spears, I think Britney Spears. Is it just me?
Cook the spaghetti per instructions, but follow my tips here on cooking the perfect pasta. Trust me!
While the pasta cooks, spiralize the broccoli stalks. Now, two Britney Spears won't create a lot of broccoli noodles. That's ok. The idea here is not quantity, but reducing waste.
When the pasta is done cooking, transfer the pasta to a large sauté pan, reserving the water. And don't rinse the pasta. If you watched my video, you know why! If you didn't, I am cursing you right now.
Bring the pasta water back to a boil and then Blanche Devereaux the spiralized broccoli, for 2 minutes, or until tender. Sorry, I cannot help myself. I meant blanch it.
Add in the pesto and cooked broccoli noodles to your sauté pan and mix to combine over a medium-low heat.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
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