Pasta With Pesto Potatoes And Broccoli Recipes

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BOW-TIE PASTA WITH BROCCOLI AND POTATOES

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Bow-Tie Pasta With Broccoli and Potatoes image

Steps:

  • Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
  • Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
  • Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.

Nutrition Facts : Calories 735, Fat 27 grams, SaturatedFat 17 grams, Cholesterol 83 milligrams, Sodium 1451 milligrams, Carbohydrate 96 grams, Fiber 9 grams, Protein 29 grams

Kosher salt
2 medium potatoes, peeled and cut into 1-inch pieces
1 large bunch broccoli, florets and some chopped stems
12 ounces bow-tie pasta
4 tablespoons unsalted butter
2 leeks, white and light green parts only, sliced into half-moons
Freshly ground pepper
1 head Boston lettuce, torn
1 1/2 cups grated fontina cheese (about 4 ounces)
1/2 cup grated Parmesan cheese (about 1 ounce), plus more for topping

BROCCOLI-WALNUT PESTO PASTA

Pesto becomes more full-bodied with the addition of broccoli that's blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets - not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.

Provided by Genevieve Ko

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10



Broccoli-Walnut Pesto Pasta image

Steps:

  • Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
  • Drop the pasta into the boiling water and cook according to the package's directions for al dente. Reserve 1/2 cup pasta cooking water.
  • Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
  • Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
  • Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 26 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 3 grams

Kosher salt
4 cups broccoli florets (10 ounces from 2 crowns)
1 pound cut pasta, such as medium shells
1 large garlic clove, smashed
2 packed cups fresh mint leaves (about 2 ounces from one small bunch)
Black pepper
1/2 cup extra-virgin olive oil, plus more for serving
1 lemon, zested and juiced
Parmigiano-Reggiano, for serving
1/2 cup walnuts, chopped

PASTA WITH PESTO, POTATOES AND BROCCOLI

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course

Time 1h40m

Yield Four servings

Number Of Ingredients 11



Pasta With Pesto, Potatoes and Broccoli image

Steps:

  • If making fresh pasta, beat the eggs together in a large bowl. Gradually stir in enough flour to make a soft, pliable dough. Knead the dough on a lightly floured surface until smooth. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
  • Meanwhile, to make the sauce, place the garlic, 1 teaspoon of salt and 1 cup of basil in a food processor and pulse until chopped. Add the remaining basil and process until chopped. Add the pine nuts, cheeses and olive oil and process until the mixture forms a smooth paste. Set aside.
  • Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 10 to 12 minutes. Drain and set aside. Bring a large pot of salted water to a boil. Add the broccoli and blanch until tender, about 5 to 7 minutes. Drain and set aside.
  • Divide the pasta dough in half and keep 1 piece wrapped in the towel. On a lightly floured surface, roll and stretch the pasta dough into a 13-by-16-inch rectangle. Let stand for 5 minutes. Cut across into 1-inch-wide strips. Repeat with the remaining dough. Bring a large pot of salted water to a boil. Cook the fresh or dried pasta until al dente, about 5 minutes for the fresh or 10 to 12 minutes for dried. Drain well and place in a large bowl.
  • Toss the pasta with the pesto and remaining 1/2 teaspoon of salt. Toss in the broccoli and potatoes. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 21 grams, Carbohydrate 88 grams, Fat 33 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 993 milligrams, Sugar 5 grams, TransFat 0 grams

4 eggs
About 2 3/4 cups all-purpose flour, to make your own or 1 pound dried fettuccine
2 cloves garlic, peeled and coarsely chopped
1 1/2 teaspoons kosher salt
3 cups fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino cheese
1/4 cup extra-virgin olive oil
4 small red potatoes, thinly sliced
4 cups broccoli florets

PASTA WITH BROCCOLI PESTO

Provided by Florence Fabricant

Categories     weekday, pastas

Time 30m

Yield 4 servings

Number Of Ingredients 9



Pasta With Broccoli Pesto image

Steps:

  • Steam the broccoli flowerets about three minutes, until tender but still bright green. Rinse under cold water, then drain and set aside. Put a large pot of salted water on the stove to boil for the pasta.
  • When the broccoli is done, reserve four small flowerets for garnish and place the rest in the food processor along with the garlic and nuts. Process until finely ground.
  • With the machine running, pour the olive oil into the food processor through the feed tube. Stop the machine, scrape the sides, season with salt and pepper and process briefly. Transfer the mixture to a dish and set aside.
  • When the water is boiling, place the pototoes in the pot and boil for five minutes. Add the pasta, stir to separate the strands and cook until the pasta is al dente, about eight minutes. Drain potatoes and pasta together and transfer to a warm serving dish.
  • Toss the pasta and potatoes with the pureed broccoli mixture. Divide the pasta among four shallow bowls and garnish each serving with a reserved broccoli floweret and serve immediately with Parmesan cheese on the side.

1 1/2 cups broccoli flowerets (about 1/2 bunch broccoli)
Salt
1 clove garlic
3 tablespoons pine nuts or walnuts
1/3 cup extra-virgin olive oil
Freshly ground black pepper
2 medium-sized boiling potatoes, peeled and cut in 1-inch chunks
1 pound linguine
Freshly grated Parmesan cheese

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