April 19th, 2024
Recipes
Linguine with Pesto and Broccolini
Valentina P
- Difficulty
•
- Time 20"
Tender pasta and roasted broccolini tossed in a creamy pesto sauce. Easy, healthy, and the perfect weeknight pasta dinner.
How To MakeDiet Type: Plant-based
Shopping List
- 12 ounces linguine or pappardelle pasta (Note 1)
- 66666667/100000000 cup vegan basil pesto (store-bought or homemade)
- 8 ounces broccolini
- 1 tablespoon extra virgin olive oil
- parmigiano reggiano or vegan parmesan (optional, for topping)
Instructions
- Step 1: Preheat the oven to 410 degrees Fahrenheit.
- Step 2: If the broccolini are very thick, slice them in half lengthwise until each stalk is about the size of a finger. Spread the broccolini on a baking sheet and toss with the olive oil. Season with salt and pepper. Roast the broccolini for about 8 minutes, or until fork-tender but still bright green in color.
- Step 3: Cook the pasta until al dente, according to package instructions. Before draining, reserve a mugful of the pasta water. Drain.
- Step 4: Place the drained pasta back in the pot and add the roasted broccolini and pesto. Stir, adding in enough of the pasta water to loosen the pesto to your liking (we add just under 1/2 cup). Season with salt and pepper.
- Serve: Divide onto plates and top with a sprinkle of optional parmesan. Enjoy!
Recipe Notes
Note 1: Make it grain-free by using 3 servings of hearts of palm linguine. Rinse the noodles well (no need to boil) and then add them in Step 4.
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Linguine with Pesto and Broccolini
PT20M 12 ounces linguine or pappardelle pasta (Note 1) 66666667/100000000 cup vegan basil pesto (store-bought or homemade) 8 ounces broccolini 1 tablespoon extra virgin olive oil parmigiano reggiano or vegan parmesan (optional, for topping) Gluten Free Vegan 4 Servings
Ingredients:
