Broccoli Pea Pesto Pasta #WeekdaySupper

Broccoli Pea Pesto Pasta is a creamy pasta dish made healthier with broccoli, peas and Greek yogurt.  The peas add a freshness to the sauce and crushed red pepper  gives it a little kick.  This is a delicious way to eat your veggies and quick to make for a weeknight!  {can be gluten free based on pasta choice}

On my quest to perfecting this Broccoli Pea Pesto Pasta recipe, I made several batches of broccoli pesto pasta (no peas).  Then I tweaked the broccoli, the yogurt, the cheese, used onions, didn’t use onions, used raw garlic, sauteed the garlic.  Finally I had it – the perfect broccoli pesto pasta recipe.  The only problem was when I went to make this ‘perfect recipe,’ we had only half a stalk of broccoli.   I couldn’t go to the store because Greta was napping, yet I promised Adam broccoli pasta for dinner (and we all know how easy it can be to explain such things to a 3 year old).  Clearly I had to come up with something.  So I tried to get into a 3 year old frame of mind – we have peas, Adam loves peas, peas are green – this should work, right?   I measured out the amount of broccoli I had and then made up the rest with peas to equal one pound.  I finished the recipe according to my plan and crossed fingers that Adam a) wouldn’t notice it’s different and b) would like it.  Obviously since I am telling you this story, you know the outcome – he loved it!

Broccoli Pea Pesto Pasta is easy to make with ingredients that are simple to have on hand at all times.  First cook the broccoli, move it to the food processor and then cook the pasta, drain, set aside.  While the broccoli and pasta are cooking, you can saute the onions, garlic and crushed red pepper to taste.  Then process broccoli, peas, onion mixture and the remaining ingredients in the food processor until smooth.  Toss with pasta and serve!      It all comes together in about 20 minutes, making Broccoli Pea Pesto Pasta perfect for a weeknight or any time!

A few cooks notes:  This recipe is very flexible in that you can use whatever combination of broccoli and peas you like (or use all broccoli or all peas, if that is your preference).  The initial mixture is thick, so be sure to reserve some pasta water to thin it to your desired consistency.

Broccoli Pea Pesto Pasta

 

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Yields: 8 servings

Ingredients

• ¾ pound of broccoli, florets and stems cut into 1-inch pieces (see note)
• 1 pound pasta
• ¼ pound frozen peas, cooked according to package instructions (see note)
• ¼ cup olive oil, divided
• 1 cup yellow onion, chopped
• 2 garlic cloves, minced
• ¼ to ½ teaspoon crushed red pepper flakes (adjust to taste), plus additional for serving
• ½ cup grated Parmesan cheese, plus additional for serving
• ¼ cup Greek yogurt

Instructions

1. In a large pot, bring salted water to a boil. Add broccoli and cool until tender (about 7 to 9 minutes). With a strainer, or slotted spoon, transfer broccoli from pot to food processor.
2. Add pasta to boiling water and cook according to package directions to al dente and then drain. (Once pasta is done cooking, reserve 1 cup pasta water to thin sauce as needed).
3. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook until softened, about 5 to 7 minutes. Add garlic and crushed red pepper and cook until fragrant, about 1 minute).
4. Add onion mixture, remaining oil and peas to the broccoli in the food processor and process until smooth. Add cheese and yogurt and continue to process until smooth.
5. Pour broccoli sauce into large bowl. Add pasta, and toss to coat. Add pasta water by 1 tablespoonful, as needed, until sauce is desired consistency.
6. Serve with additional Parmesan cheese and red pepper flakes, as desired.

Notes

Any amounts of broccoli and peas can be used to equal 1 pound. I noted ¾ lb broccoli and ¼ lb peas, but these amounts should be adjusted to taste preference or based on what you have on hand. You could use all broccoli or all peas, if that's what you prefer.

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Because Broccoli Pea Pesto Pasta is quick and easy to make, I thought it would be perfect to share for a Weekday Supper!  Each week day, one blogger from the group shares a recipe for quick and easy meals easily found in a grocery store.  The idea behind Weekday Supper is that Sunday Supper starts as just one day a week…and soon becomes a way of life.

Monday – Sue’s Nutrition Buzz – Tuna Dill Patties with Lemon Rice

Wednesday – Momma’s Meals – Jalapeno Chicken in the Crock

Thursday – The Not So Cheesy Kitchen – Baked Stuffed Shells {Dairyfree}

Friday – Shockingly Delicious – Lamb Patties with Onions, Peppers, Rosemary and Raisins