broccoli pesto pasta

Broccoli Pesto Pasta | anutritionisteats.com

I’ve received some wonderful cookbooks lately but there’s one problem: I’m drawn to – and therefore bookmarking – all of the cozy and rich, fall and winter meals. And the only problem is that we just came off of another scorching few days (90’s and I’m so over it) and I can’t quite bring myself to make the hearty meals quite yet. (The soup was an anomaly!)

I managed to find something a little more forgiving in the heat: broccoli pesto pasta! We absolutely LOVED this meal.

Broccoli Pesto Pasta | anutritionisteats.com

FRESH and LIGHT by Donna Hay* is the kind of cookbook I would love to write. It’s filled with beautiful pictures (simple ones, not heavily styled, which I’ve come to realize is what I’m drawn to) and recipes, ideas and inspirations for real food, kept both fresh and light. I have about 15 recipes bookmarked, but it’s the kind of cookbook that can be pulled out for inspiration on a regular basis. She has a number of sections in the book with a whole spread of simple variations on meals like pizza, pasta, dips and muffins. It’s my kind of cooking. Simple, no crazy-long ingredient lists or equipment required, just real food that’s full of flavor and perfectly healthy.

Broccoli Pesto Pasta | anutritionisteats.com

(So yes, I HIGHLY recommend the book!)

Let’s talk about this pesto! I’m a pesto fan and so I was drawn to this variation right away. I’ve had kale, arugula and edamame pestos, but never broccoli pesto. It comes together really quickly (about 20 minutes!), requires only a few ingredients and I love that your entire meal is served in one bowl for a simple dinner.

Broccoli Pesto Pasta | anutritionisteats.com

After taking a bite, my first thought was, wow, it tastes so fresh and light. (Yes, the title of the book!) But it really does taste so fresh and it’s while it’s a very satisfying meal, it’s light at the same time. Richie also loved this meal, and not just because it included pasta. :)

I think it would be great for kids who aren’t thrilled by the idea of broccoli on it’s own – it’s hard to resist when it’s combined with cheese, fresh herbs and pasta!

Broccoli Pesto Pasta | anutritionisteats.com

Broccoli Pesto
Author: Donna Hay
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
  • 2 1/2 cups of blanched broccoli
  • 1 clove of garlic
  • 1/2 cup flat-leaf parsley leaves
  • 1/3 cup pine nuts
  • 2 Tbsp olive oil
  • 2 cups hot spaghetti
  • parmesan
  • salt & pepper
Instructions
  1. Combine broccoli, garlic, parsley, pine nuts and olive oil in food processor and process until finely chopped. (You want to keep some texture to it!)
  2. Toss with hot spaghetti and sprinkle with parmesan and an extra drizzle of olive oil if desired.
  3. Season with salt & pepper to taste.
Calories: 575 Fat: 22 grams Carbohydrates: 77 grams Fiber: 10 grams Protein: 20 grams

*affiliate link

8 ways to use pesto

10 Ways to Use Pesto | A Nutritionist Eats

Is there anything better than a batch of fresh pesto?

The possibilities are endless. Even the beginnings are endless!

10 Ways to Use Pesto | A Nutritionist Eats

I’m kind of a purist when it comes to pesto – meaning I tend to stick with the standard basil + pine nuts + garlic + parmesan + olive oil, but it’s not to say that I never branch out. It’s just rare. And for the record, I don’t always make my pesto from scratch. It’s preferred, but I also love the Kirkland brand of prepared pesto from Costco.

8 ways to use pesto: 

Pesto Pizza | A Nutritionist Eats

This has been dinner far too many times to count. It couldn’t be easier, yet hits the spot every single time I have it. Try Pesto Pizza for lunch or dinner soon. Please!!!!!

Thin pesto with olive oil and drizzle on fresh vegetables. Outstanding!

Salmon Sandwich with Pesto Avocado Spread | A Nutritionist Eats

I absolutely love combining pesto with avocado. Clarification: I love combining anything with avocado, and pesto is no exception. Salmon Sandwich with Pesto Avocado Spread is a delicious, rich and healthy sandwich.

Toss with cooked grains (like quinoa) and sprinkle with goat cheese.

Summer Crostini | A Nutritionist Eats

Summer Crostini is a great make-ahead appetizer and guaranteed crowd-pleaser. (And it’s been having a moment on pinterest this summer!)

Blend into white bean dip. Serve with toasted crostini, crackers and fresh vegetables.

Pesto Chicken Salad | A Nutritionist Eats

If you’re a chicken salad fan, you’ll love this pesto version! Pesto Chicken Salad is insanely easy and perfect on sandwiches or spread on crackers.

10 Ways to Use Pesto | A Nutritionist Eats

And, last but certainly not least is probably my absolute favorite way to eat pesto: simply tossed with pasta.

What’s your favorite way to use pesto? (AND! Make or buy?)

4th of july inspiration

Um, can someone please explain what has happened to June?! I do NOT understand how the 4th of July is next week.

It’s quite disturbing, especially because we haven’t done anything on our summer to-do list. (And I mean that we haven’t even made the list yet.) I do know that we want to spend some time at the beach, see a few outdoor shows but beyond the food + drink below, I have no idea!

At least this is a good place to start…

4th of July Inspiration | A Nutritionist Eats

Sip: Berry Kombucha Sangria. I haven’t made sangria yet this summer, but this version is at the top of my list. Recipe and image via Edible Perspective.

4th of July Inspiration | A Nutritionist Eats

Spread: You can tell me that there is a food better than grilled bread, but I won’t believe you. This Bruschetta Bar idea is genius and totally my type of meal: wine + bread + cheese. Oh, and it’s beautiful. Recipe via What’s Gaby Cooking, photo via Matt Armendariz.

4th of July Inspiration | A Nutritionist Eats

Simple: Grilled Watermelon and Feta Stacked Salad is the perfect example of a simple – yet delicious – salad that combines sweet and salty over bitter greens. Recipe via Cooking for Keeps.

4th of July Inspiration | A Nutritionist Eats

Splurge: Adding bacon to hot dogs is a splurge in my book. These BLT Hot Dogs are topped with bacon, tomatoes and lettuce dressed with a caraway-pickle mayo. (Please tell me hot dogs are on your menu next week!) Recipe and image via Food & Wine.

Blue Cheese & Olive Pasta Salad | A Nutritionist Eats

Side: 4th of July = Summer and Summer = Pasta Salad. This Blue Cheese & Olive version is a staple in my family and great because you can make it a day ahead of time. And that = more time for fun and sun!

4th of July Inspiration | A Nutritionist Eats

Sweet: All these Red Velvet Cupcakes need is a few blue sprinkles and they’ll be red, white, blue and delicious! Recipe and image via Satisfy My Sweet Tooth.

What are you making? (Link below!)

blue cheese & olive pasta salad

Blue Cheese & Olive Pasta Salad | A Nutritionist Eats

(I’m bringing back an old favorite today, for new and necessary pictures and fresh words.)

If I can be really honest with you all (my closest internet friends that is) I’ve been having a hard time being so far away from our family and friends. After a super fast, unexpected trip to Wisconsin, having some of our best friends in town and spending a quick weekend in Florida with Richie’s family, I was missing everyone.

EVERYONE! Even though I’m pretty laid back, I was dramatically asking why we live in California, why we moved away, why I can’t see everyone as much as I like and every other dramatic question I could think of. Apparently even I, have my moments more often than I’d like to admit. I was, in a word, homesick.

Blue Cheese & Olive Pasta Salad | A Nutritionist Eats

And this salad brings me a little closer to home. It’s one of my mom’s standard pasta salads and like I mentioned in the original post, she is the queen b. when it comes to pasta salads. Even the words “pasta salad” remind me of summers in Wisconsin, al fresco dinners (in the screened-in porch, because … mosquitos) consisting of chilled pasta salads and fresh produce.

Summers and a life when my hair turned a greenish hue from spending most of the day at the pool, biking home only for lunch. Summers and a life in Minneapolis that was packed with warm-weather rejoicing and grilling out with friends any time we could. Summers and a life in Los Angeles that’s different, but still so full and delightful.

Sometimes you just need to sulk a little bit…but homesick or not, I’ll never sulk about food and definitely not this pasta salad.

Blue Cheese & Olive Pasta Salad | A Nutritionist Eats

It’s the ideal side for your grilled main courses of the summer season. It’s got bites of chewy pasta, salty olives and blue cheese, sweet, green grapes and flavorful green onions. It’s really simple, but also complex when bites include a taste of every flavor.

The dressing is also simple: just some mayonnaise, lemon juice and salt & pepper.

Simple, delicious, satisfying. Food like this is what I love about cooking.

And family + friends are what I love about this life!

nutrition facts: 333 calories, 15 grams of fat, 39 grams carbohydrates, 3 grams fiber, 7 grams sugar, 10 grams protein

Blue Cheese & Olive Pasta Salad

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: entree salad side high protein sugar-free vegetarian cheese pasta spring summer

Ingredients (6 servings)

  • 8 oz fusilli pasta
  • 1/2 cup mayonnaise
  • 1/4 cup lemon juice (about 1 lemon)
  • salt & pepper
  • 1 cup chopped green onion (about 4-5 onions)
  • 4 oz gorgonzola (or any blue cheese), crumbled
  • 1 1/2 cup sliced green grapes
  • 6 oz can of black olives, drained and sliced in half

Instructions

Prepare pasta as directed.

Set aside.

Whisk together mayonnaise, lemon juice, salt & pepper until smooth.

Prep remaining ingredients: chop green onion, crumble blue cheese, slice grapes and olives.

Toss all ingredients together until combined.

Chill for a few hours before serving.

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