Food Recipes Roasted Broccoli Pesto Pasta 4.4 (14) 2 Reviews Have you been discarding broccoli stems? This broccoli pesto is the best reason to keep them around. Slice broccoli stalks and roast in the oven mixed with the florets. A handful of florets mingle with the pasta, but the rest goes to making a nutty, cheesy, and zesty pesto. The pesto is hearty and satisfying and can be used in any other recipe that calls for pesto. Swap regular pasta for a whole-grain option such as kamut, farro, or whole wheat. Or opt to make it gluten-free with brown rice pasta. By Ananda Eidelstein Ananda Eidelstein Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on February 12, 2020 Rate PRINT Share Close Photo: Caitlin Bensel Hands On Time: 10 mins Total Time: 30 mins Yield: 4 serves Ingredients 1 1⅓-lb. head broccoli 2 cloves garlic, smashed 3 tablespoons olive oil, divided ¾ teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided 8 ounces whole-grain pasta (such as brown rice, kamut, or whole-wheat) ¼ cup raw almonds 2 tablespoons grated pecorino Romano cheese, plus more for serving (optional) 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) 3 cups packed baby arugula, divided Directions Preheat oven to 400°F. Cut stalk from broccoli head; peel and thinly slice into rounds. Cut crown into florets and toss with stalk, garlic, 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper on a rimmed baking sheet. Roast until charred in spots, stirring halfway through, about 20 minutes. Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1 cup pasta water. Set aside. Place 1 cup roasted florets in a large bowl; transfer remaining to a food processor. Add reserved pasta water, almonds, cheese, lemon zest, lemon juice, 1 cup arugula, and remaining 2 tablespoons oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Process until pesto is smooth, about 1 minute. Transfer pasta to bowl with florets. Toss with pesto and remaining 2 cups arugula. Top with more cheese, if desired. Rate It Print