Broccoli Pesto Pasta Salad : Download Recipe Directions
Instructions · in a food processor, add in cooled, steamed broccoli broccoli pesto pasta salad. This pasta salad tasted great in my lunch the next day! 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 .
Dried oregano · ¼ cup plus 3 tbsp. This pasta salad tasted great in my lunch the next day! 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 . 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. 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 .
Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl
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 . Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil . Plus 1/3 cup olive oil · 1 tsp. This pasta salad tasted great in my lunch the next day! Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. 14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ . · 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 . Broccoli florets · 2 tbsp. 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 . Dried oregano · ¼ cup plus 3 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. This pasta salad tasted great in my lunch the next day! 14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ . Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. · add in basil, garlic, parmesan, and olive oil. Broccoli florets · 2 tbsp. Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil . 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 .
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
Plus 1/3 cup olive oil · 1 tsp. Instructions · in a food processor, add in cooled, steamed broccoli. · 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 . This pasta salad tasted great in my lunch the next day! Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil . 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 . Broccoli florets · 2 tbsp. Dried oregano · ¼ cup plus 3 tbsp. 14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ . 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. 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 .
Broccoli Pesto Pasta Salad - theCostcoConnoisseur on Twitter: "New item alert! Kale / · add in basil, garlic, parmesan, and olive oil. 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 . Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil . · add in basil, garlic, parmesan, and olive oil. Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl.
Broccoli Pesto Pasta Salad
This pasta salad tasted great in my lunch the next day! broccoli pesto pasta salad
Plus 1/3 cup olive oil · 1 tsp. 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 . Dried oregano · ¼ cup plus 3 tbsp. Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. 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 . This pasta salad tasted great in my lunch the next day!
Toasted pine nuts · 2 cloves garlic, chopped · 2 cups fresh basil . 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! 14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ . Kosher salt · 12 ounces frozen broccoli (or 1 head broccoli, stems and florets) · 6 tablespoons pine nuts, lightly toasted · 3 cups grated parmesan . Instructions · in a food processor, add in cooled, steamed broccoli. · add in basil, garlic, parmesan, and olive oil.
- ⏰ Total Time: PT32M
- 🍽️ Servings: 20
- 🌎 Cuisine: Mediterranean Diet
- 📙 Category: Baking Recipe
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14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ . · add in basil, garlic, parmesan, and olive oil.
Nutrition Information: Serving: 1 serving, Calories: 518 kcal, Carbohydrates: 28 g, Protein: 4.9 g, Sugar: 0.5 g, Sodium: 997 mg, Cholesterol: 0 mg, Fiber: 2 mg, Fat: 13 g
Frequently Asked Questions for Broccoli Pesto Pasta Salad
- How to make broccoli pesto pasta salad?
14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ . - What do you need to make broccoli pesto pasta salad?
14 ounces cooked and cooled farfalle pasta (reserve some of the cooking water) · 1 cup chopped cherry tomatoes · 1 cup chopped broccoli florets · ¼ .
Easiest way to make broccoli pesto pasta salad?
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 .
- · add in basil, garlic, parmesan, and olive oil.
- Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl.
- Instructions · in a food processor, add in cooled, steamed broccoli.