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Linguini with Roasted Broccoli Pesto

This pasta was an effort to use up the rest of the veggies on hand, and turned out to be kind of amazing. Roasting the veggies in the oven makes all the difference for the pesto.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2 people

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Baking Dish For roasting vegetables
  • 1 Large Skillet For cooking tomatoes and combining ingredients
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • ½ 16 ounce package linguine pasta
  • 1 large head broccoli trimmed and chopped
  • ½ cup pine nuts chopped
  • ¼ cup grated Parmesan cheese
  • 5 cloves garlic crushed
  • 5 tablespoons extra-virgin olive oil divided
  • 2 tablespoons lemon-pepper seasoning
  • ½ teaspoon chicken soup base such as Better than Bouillon®
  • 1 teaspoon extra-virgin olive oil
  • 2 medium tomatoes chopped
  • 1 teaspoon red pepper flakes
  • salt to taste
  • 1 tablespoon butter
  • 1 dash balsamic vinegar Optional

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
  • Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
  • Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
  • Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
  • Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.

Notes

The roasting of the broccoli and pine nuts is paramount; it develops a profound depth of flavor that distinguishes this 'pesto' from a raw preparation. Aim for tender-firm broccoli to maintain textural integrity. Do not overlook the reserved pasta water—it's crucial for emulsifying the sauce and creating a cohesive, silky coating for the linguine. Utilise a high-quality extra-virgin olive oil and fresh Parmesan for optimal taste. A final squeeze of fresh lemon juice can further brighten the dish, complementing the lemon-pepper seasoning. Adjust red pepper flakes to your preferred heat level for a balanced finish.