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Imagine perfectly cooked al dente bowtie pasta coated in a vibrant, homemade pesto sauce that bursts with the freshness of basil, the creaminess of parmesan, and the nuttiness of pine nuts. But that’s not all! We’ve added tender-crisp broccoli florets to elevate the dish’s wholesomeness, and a delightful crunch of chopped pistachios for that extra pizzazz. Grab your apron and let’s get going!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 8 ounces (225g) bowtie pasta
- 2 cups fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1/3 cup extra-virgin olive oil
- 1/4 cup pine nuts
- 2 garlic cloves
- 1 medium-sized broccoli head, cut into florets
- 1/4 cup chopped pistachios
- Salt and pepper to taste
- Grated parmesan cheese for garnish
Instructions
- Cook the bowtie pasta according to the package instructions until al dente, drain, and set aside.
- In a food processor, combine the fresh basil leaves, grated parmesan cheese, pine nuts, garlic cloves, salt, and pepper. Pulse until finely chopped. While the processor is running, gradually add the extra-virgin olive oil until a smooth and creamy pesto sauce forms.
- In a large skillet, blanch the broccoli florets in salted boiling water for 2-3 minutes until tender-crisp. Drain and set aside.
- Return the cooked pasta to the skillet over medium heat. Add the homemade pesto sauce and toss until the pasta is evenly coated.
- Add the blanched broccoli and chopped pistachios to the pasta, gently stirring to incorporate all the delicious elements. Cook for an additional 2-3 minutes until everything is heated through.
- Voila! Your delightful bowtie pasta with homemade pesto, broccoli, and pistachios is ready to be served.
Equipment
Buy Now → Notes
For a creamier pesto, add a splash of pasta cooking water while blending the ingredients. Feel free to also toast the pine nuts lightly in a dry skillet for an extra depth of flavor. Garnish your masterpiece with additional grated parmesan cheese and a few fresh basil leaves before serving. This dish pairs perfectly with a side of crusty garlic bread and a crisp green salad with a zesty lemon dressing. It’s a great option for vegetarian guests or as a delightful accompaniment to grilled chicken or shrimp for a heartier meal. Enjoy!
Chef’s tip: If you blanch your basil leaves before processing them, your pesto will remain a vibrant green whereas if you omit the blanching, the pesto will turn a green/brown color.Â
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg




