Capellini with Broccoli Pesto

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Capellini with Broccoli Pesto

quick, easy, and a great way to get more veggies in your diet

capellini with broccoli pesto


My husband could eat pasta every day; no complaints.

Red sauce, wine sauce, pesto, even no sauce at all. He just loves it.

Because pasta is usually a pretty quick meal, it makes its way to our dinner table 1 – 2 times a week, skillet pastas especially like this one. You know I love me a one pot meal.

If I had to choose, pesto would probably my favorite. You just cant go wrong with fresh basil from the garden, garlic, and a good aged Parmesan. The squirrels are cleaning out my garden of pretty much everything else, but at least they left my basil alone.


capellini with broccoli pesto


When I found a recipe for broccoli pesto in this months Cooking Light, I knew I had to try it.  Pesto with broccoli would be a great way to get more veggies into the kids. I’ve tried pesto with other greens like arugula and avocado, but never broccoli.

I made my usual tweaks to the  recipe, but you can find the original  here.

I used a bunch of baby broccoli in place of the microwave broccoli in a bag, and Parmesan in place of the Romano. We love our leftovers, so I made a pound of pasta. I worried that it might be too dry, but there  was plenty of the pesto to go around.

Before cooking the capellini, I boiled the baby broccoli for just a minute, til it was bright green, and then processed that with the olive oil, basil, garlic, and cheese. The Pasta cooks in the same water.

Just toss the cooked capellini in the sauce and you’re good to go.

I think the entire meal took less than 15 minutes to make, and most of that time I spent trying to peel the garlic.

If you don’t already buy Cooking Light magazine, I cannot recommend it enough, and no I’m not getting paid to say that. I just LOVE  this magazine. Almost as much as I love this pasta.


capellini with broccoli pesto



Capellini with Broccoli Pesto


  • 16 ounces whole-wheat capellini {I always use DeLallo}
  • 1 bunch of baby broccoli - trimmed, large leaves removed
  • 1/4 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves
  • 1/4 cup Parmesan Cheese {grated}


  • Bring a large pot of water to a boil
  • add the broccoli, cooking only until it turns bright green and softens a bit {1-2 minutes}
  • remove from the water, cut into smaller pieces and add to a food processor
  • cook pasta according to the package directions {reserve 1 cup of cooking liquid}
  • combine the rest of the ingredients in the food processor with the broccoli, and pulse until everything is well chopped
  • with the processor on, slowly add the cooking water until you have your desired sauce consistency
  • toss with the pasta and serve with extra cheese


adapted from Cooking Light

recipe source French Press



capellini with broccoli pesto



other pastabilities

 roasted veggie pasta


  caprese pesto linguine


 skillet penne with bacon


 one pot spicy chicken linguine