Broccoli Pesto Pasta


  • 1 pound of Smith's Farm's broccoli

  • 1 pound pasta

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 3-4 cloves garlic, minced or pressed

  • ½ teaspoon red pepper flakes

  • 1 teaspoon salt

  • Up to ½ cup heavy cream (or Greek yogurt)

  • Freshly ground black pepper, to taste

  • Freshly grated Parmesan, for serving


  1. Bring a large pot of water to boil. Meanwhile, chop the broccoli crowns into florets. Peel the tough outer skins of the broccoli stems using a vegetable peeler, then chop the stems into ½-inch discs. Add the broccoli to the boiling water and cook for 3-4 minutes, or until fork-tender. Alternately, you can steam the broccoli in a steam basket over the boiling water. Use a skimmer or strainer to remove the broccoli from the pot, leaving the water.
  2. Maintain the water at a boil. Add the pasta to the pot and cook according to the package directions until al dente. Reserve 1½ cups of the pasta water and then drain the pasta well. Set aside.
  3. Return the pot to the stove over medium-high heat. Add the butter and olive oil and heat until the butter is melted. Add the onion and cook for about 5 minutes, stirring occasionally, until the onion is tender. Stir in the garlic, red pepper flakes and salt and continue cooking another 1-2 minutes. Return the broccoli to the pot and cook for 1-2 additional minutes. Taste and season with pepper as desired.
  4. Transfer the broccoli mixture to a food processor or blender. Pulse, scraping down as needed, until the mixture is finely chopped. Add the cream or yogurt and process until smooth, adding reserved pasta water a little at a time to reach your desired consistency. Season with freshly ground black pepper to taste.
  5. Return the pasta to the pot and toss with the sauce. Serve with freshly grated Parmesan.

Thank you to for this delicious recipe!