Easy Broccoli Pesto Pasta Recipe – Quick, Healthy & Flavorful – Mitahara

🌿 Easy Pasta with Broccoli Pesto

A quick, vibrant, and comforting weeknight meal ready in 20 minutes.

If you’ve got a jar of broccoli pesto sitting in your fridge, you’re already halfway to a delicious dinner. This pasta with broccoli pesto is one of those recipes that tastes gourmet but comes together with minimal effort. It’s creamy (without cream), full of fresh green flavor, and endlessly customizable — perfect for busy nights when you want something nourishing and satisfying.

💚 Why You’ll Love This Recipe

Quick & easy: Ready in just 20 minutes.
Customizable: Works with any pasta shape or add-ins you love.
Wholesome: Packed with flavor, nutrients, and green goodness.
Minimal cleanup: Just one pot and one pan.

🍝 Ingredients

Here’s what you’ll need:

8 oz (225 g) pasta – spaghetti, penne, fusilli, bow tie or orecchiette all work beautifully.
½ cup broccoli pesto – store-bought or homemade. My recipe for broccoli pesto
2 tbsp olive oil – for a rich and glossy sauce.
2 tbsp white pasta sauce – for a rich and glossy sauce
¼ cup reserved pasta water – helps the pesto coat the pasta perfectly.
Salt & black pepper, to taste.
Oregano & Chili flakes, to taste.
2 tbsp grated Parmesan or Pecorino Romano – for that savory finish.

Optional toppings:
Toasted breadcrumbs, crushed red pepper flakes, extra Parmesan, or chopped herbs.

👩‍🍳 How to Make It

Step 1: Cook the pasta
Bring a large pot of salted water to a boil and cook your pasta until al dente. Before draining, reserve about ¼ cup of that precious pasta cooking water — it’s liquid gold for your sauce.

Step 2: Warm the pesto
In a large skillet, heat a drizzle of olive oil over low heat. Add the broccoli pesto, some white sauce and a splash of pasta water to loosen it up. You don’t want to cook it, just warm it gently so the flavors stay bright and fresh.

Step 3: Combine everything
Add the drained pasta straight into the pan with the pesto. Toss to coat evenly, adding a bit more pasta water if needed until the sauce is smooth and clings to every strand.

Step 4: Season & serve
Squeeze in some lemon juice, add salt and pepper to taste, and stir in grated Parmesan if you like. Serve immediately with extra cheese, a drizzle of olive oil, and maybe a sprinkle of chili flakes for a little kick.

✨ Variations & Add-ins

Add protein: Toss in grilled chicken, shrimp, or white beans.
Go veggie-heavy: Add sautéed cherry tomatoes, zucchini ribbons, or spinach.
Make it creamy: Stir in a spoonful of ricotta, mascarpone, or Greek yogurt.
Turn it cold: Let it cool and serve as a pesto pasta salad with fresh veggies.

🥄 A Little Tip

If your pesto is thick or straight from the fridge, let it come to room temperature before mixing it with the hot pasta. It’ll blend much more easily and keep that gorgeous green color.

🌱 Final Thoughts

This pasta with broccoli pesto is proof that simple ingredients can create something truly special. Whether you’re using homemade pesto or the jar from your favorite deli, you’ll end up with a bowl of comfort that tastes fresh, bright, and satisfying.

Mitahara – by Mansi Desai