Broccoli Pesto Pasta Salad

Broccoli florets · 2 tbsp broccoli pesto pasta salad. This pasta salad tasted great in my lunch the next day! 2 cups broccoli florets · 1 pound uncooked pasta, such as rigatoni or penne · 1 cup green olives, drained and pitted · 3 tablespoons pine nuts · 2 cups fresh basil . · add in basil, garlic, parmesan, and olive oil.

Plus 1/3 cup olive oil · 1 tsp. Kosher salt · 12 ounces frozen broccoli (or 1 head broccoli, stems and florets) · 6 tablespoons pine nuts, lightly toasted · 3 cups grated parmesan . Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil . 14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ . This pasta salad tasted great in my lunch the next day! 2 cups broccoli florets · 1 pound uncooked pasta, such as rigatoni or penne · 1 cup green olives, drained and pitted · 3 tablespoons pine nuts · 2 cups fresh basil . Instructions · in a food processor, add in cooled, steamed broccoli. · add in basil, garlic, parmesan, and olive oil.

In a high speed blender or food processor, add the broccoli florets and stems with the rest of pesto sauce ingredients from basil to lemon juice

Dried oregano · ¼ cup plus 3 tbsp. Plus 1/3 cup olive oil · 1 tsp. This pasta salad tasted great in my lunch the next day! Kosher salt · 12 ounces frozen broccoli (or 1 head broccoli, stems and florets) · 6 tablespoons pine nuts, lightly toasted · 3 cups grated parmesan . 2 cups broccoli florets · 1 pound uncooked pasta, such as rigatoni or penne · 1 cup green olives, drained and pitted · 3 tablespoons pine nuts · 2 cups fresh basil . In a high speed blender or food processor, add the broccoli florets and stems with the rest of pesto sauce ingredients from basil to lemon juice . Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. Broccoli florets · 2 tbsp. 1 vegetable stock cube · 375 g small pasta shapes, such as conchigliette or orecchiette · 250 g broccoli florets, larger ones halved · 50 g pumpkin seeds · 95 g jar . Instructions · in a food processor, add in cooled, steamed broccoli. · add in basil, garlic, parmesan, and olive oil. 14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ . Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil .

· add in basil, garlic, parmesan, and olive oil. Instructions · in a food processor, add in cooled, steamed broccoli. 1 vegetable stock cube · 375 g small pasta shapes, such as conchigliette or orecchiette · 250 g broccoli florets, larger ones halved · 50 g pumpkin seeds · 95 g jar . 2 cups broccoli florets · 1 pound uncooked pasta, such as rigatoni or penne · 1 cup green olives, drained and pitted · 3 tablespoons pine nuts · 2 cups fresh basil . Kosher salt · 12 ounces frozen broccoli (or 1 head broccoli, stems and florets) · 6 tablespoons pine nuts, lightly toasted · 3 cups grated parmesan . Plus 1/3 cup olive oil · 1 tsp. This pasta salad tasted great in my lunch the next day! Dried oregano · ¼ cup plus 3 tbsp.

Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil

Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil . Dried oregano · ¼ cup plus 3 tbsp. Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. In a high speed blender or food processor, add the broccoli florets and stems with the rest of pesto sauce ingredients from basil to lemon juice . Plus 1/3 cup olive oil · 1 tsp. Instructions · in a food processor, add in cooled, steamed broccoli. Kosher salt · 12 ounces frozen broccoli (or 1 head broccoli, stems and florets) · 6 tablespoons pine nuts, lightly toasted · 3 cups grated parmesan . 14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ . Broccoli florets · 2 tbsp. 1 vegetable stock cube · 375 g small pasta shapes, such as conchigliette or orecchiette · 250 g broccoli florets, larger ones halved · 50 g pumpkin seeds · 95 g jar . 2 cups broccoli florets · 1 pound uncooked pasta, such as rigatoni or penne · 1 cup green olives, drained and pitted · 3 tablespoons pine nuts · 2 cups fresh basil . This pasta salad tasted great in my lunch the next day! · add in basil, garlic, parmesan, and olive oil.

Broccoli Pesto Pasta Salad / Bruschetta With Black Olive Pesto, Ricotta, And Basil : · add in basil, garlic, parmesan, and olive oil. Kosher salt · 12 ounces frozen broccoli (or 1 head broccoli, stems and florets) · 6 tablespoons pine nuts, lightly toasted · 3 cups grated parmesan . Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. 2 cups broccoli florets · 1 pound uncooked pasta, such as rigatoni or penne · 1 cup green olives, drained and pitted · 3 tablespoons pine nuts · 2 cups fresh basil . In a high speed blender or food processor, add the broccoli florets and stems with the rest of pesto sauce ingredients from basil to lemon juice . 1 vegetable stock cube · 375 g small pasta shapes, such as conchigliette or orecchiette · 250 g broccoli florets, larger ones halved · 50 g pumpkin seeds · 95 g jar .

Kosher salt · 12 ounces frozen broccoli (or 1 head broccoli, stems and florets) · 6 tablespoons pine nuts, lightly toasted · 3 cups grated parmesan broccoli pesto pasta salad

Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil . Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. Plus 1/3 cup olive oil · 1 tsp. Dried oregano · ¼ cup plus 3 tbsp. Kosher salt · 12 ounces frozen broccoli (or 1 head broccoli, stems and florets) · 6 tablespoons pine nuts, lightly toasted · 3 cups grated parmesan . Broccoli florets · 2 tbsp. · add in basil, garlic, parmesan, and olive oil. In a high speed blender or food processor, add the broccoli florets and stems with the rest of pesto sauce ingredients from basil to lemon juice .

Kosher salt · 12 ounces frozen broccoli (or 1 head broccoli, stems and florets) · 6 tablespoons pine nuts, lightly toasted · 3 cups grated parmesan . · add in basil, garlic, parmesan, and olive oil. Instructions · in a food processor, add in cooled, steamed broccoli. Broccoli florets · 2 tbsp. Dried oregano · ¼ cup plus 3 tbsp. In a high speed blender or food processor, add the broccoli florets and stems with the rest of pesto sauce ingredients from basil to lemon juice . 14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ . This pasta salad tasted great in my lunch the next day!

⏰ Total Time: PT31M
🍽️ Servings: 6
🌎 Cuisine: French
📙 Category: Main-Course Recipe

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Nutrition Information: Serving: 1 serving, Calories: 554 kcal, Carbohydrates: 23 g, Protein: 4.1 g, Sugar: 0.8 g, Sodium: 990 mg, Cholesterol: 0 mg, Fiber: 1 mg, Fat: 20 g

Frequently Asked Questions for Broccoli Pesto Pasta Salad

How to make broccoli pesto pasta salad?
This pasta salad tasted great in my lunch the next day!
Easiest way to make broccoli pesto pasta salad?
Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil .

Easiest way to prepare broccoli pesto pasta salad?

Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. · add in basil, garlic, parmesan, and olive oil.

2 cups broccoli florets · 1 pound uncooked pasta, such as rigatoni or penne · 1 cup green olives, drained and pitted · 3 tablespoons pine nuts · 2 cups fresh basil .
Instructions · in a food processor, add in cooled, steamed broccoli.
Broccoli florets · 2 tbsp.