Broccoli Pesto Pasta Salad (Healthy, Gluten-free)
Broccoli Pesto Pasta Salad recipe is easy to make and bust with summer flavors. This healthy pesto pasta recipe is gluten-free and vegan friendly!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz. gluten-free rigatoni or spirals
- Paleo parmesan cheese (optional)
- 1 lb. Broccoli
- 1 cup fresh basil
- 1 cup baby spinach
- 0.2 oz. garlic cloves (about 2 small cloves)
- ¼ cup pine nuts or walnuts (see notes for nut-free)
- 3 tbsp nutritional yeast
- 1 cup olive oil
- Half one whole lemon zest
- 2 tbsp lemon juice (or more to taste)
- Salt and pepper to taste
Instructions
- 1
Bring a large pot of water (about 4 quarts) with 1.5 tbsp coarse sea salt to boil.
- 2
Dice off the bottom end of the broccoli stem, about 1.5 inches. Make another cut to separate the florets from the stem. Use the tip of the knife to trim the bottom end of the stem. Slice off and discard rough and thick outer skin. Dice it to 2-inch sections then halve it.
- 3
Add the stems to the boiling water and cook until fully tender, about 10 minutes. They will be quite soft. Set them aside to drain. The stems will help produce a silky sauce.
- 4
Blanch the broccoli florets for 2 minutes. Keep them crisp and tender. Fish the florets out with a slotted spoon and quickly rinse them in cold water then set aside to drain.
- 5
Bring the same pot of water to boil again. Cook the pasta, according to the package instructions. I prefer my noodles al dente. Reserve ½ cup pasta water to thin the pesto sauce.
- 6
In a high speed blender or food processor, add the broccoli florets and stems with the rest of pesto sauce ingredients from basil to lemon juice. Blend until creamy smooth and bright green. Thin the sauce with the reserved pasta water, 2 tbsp a time until desired consistency. (I use 3 tbsp pasta water). Season with salt and pepper to taste.
- 7
Toss the hot pasta with the sauce until they are incorporated well. Season with more salt or pepper, if desired. Sprinkle with paleo parmesan cashew nut cheese, if using. Serve warm or at room temperature.