Broccoli Pesto Pasta with Green Olives

Name: Broccoli Pesto Pasta with Green Olives
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups broccoli florets; 1 pound uncooked pasta, such as rigatoni or penne; 1 cup green olives, drained and pitted; 3 tablespoons pine nuts; 2 cups fresh basil leaves (about 1 ⅓ ounce, or 2 small containers); 3 cloves garlic, roughly chopped; 3 tablespoons freshly grated Parmesan cheese; Several twists of freshly ground black pepper, to taste; ¼ cup extra-virgin olive oil; Salt, to taste; Optional, for serving (my additions): Dollops of ricotta and/or red pepper flakes, drizzle of olive oil

This broccoli pesto pasta combines fresh broccoli, toasted pine nuts, and briny green olives for a vibrant, veggie-forward dinner. The olives add salty depth that balances the pesto and transforms the broccoli into something unexpected.

🌍Italian 🏷️Broccoli pesto pasta 🏷️Broccoli and olive pasta

Total

35 min

Servings

4

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

2 cups broccoli florets
1 pound uncooked pasta, such as rigatoni or penne
1 cup green olives, drained and pitted
3 tablespoons pine nuts
2 cups fresh basil leaves (about 1 ⅓ ounce, or 2 small containers)
3 cloves garlic, roughly chopped
3 tablespoons freshly grated Parmesan cheese
Several twists of freshly ground black pepper, to taste
¼ cup extra-virgin olive oil
Salt, to taste
Optional, for serving (my additions): Dollops of ricotta and/or red pepper flakes, drizzle of olive oiloptional

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Instructions

1
Bring a large pot of salted water to boil. Add the broccoli florets and cook for 1 minute. Using a slotted spoon, transfer the broccoli to a blender.
2
Bring the water back to a boil. Add the pasta and cook until al dente, 10 to 12 minutes, or according to package directions. Drain the pasta, reserving 1 cup of the pasta water.
3
Cook the pine nuts in a small saucepan set over medium heat, moving the nuts around, until fragrant and toasted, about 3 minutes.
4
Add the pine nuts to the broccoli in the blender, along with the olives, basil, garlic, Parmesan, pepper, and ½ cup of the reserved pasta cooking water. Pulse until combined, stopping to stir as necessary.
5
With the blender running, stream in the olive oil, stopping the blender and scraping down the sides as needed, until the pesto is pureed. Taste and season with salt and additional pepper.
6
In a large bowl, toss together the pasta with your desired amount of pesto (I used all of it), thinning it with additional reserved pasta water 2 tablespoons at a time if needed. Sprinkle with some additional grated Parmesan, if you’d like.
7
Serve warm, at room temperature or chilled. Serve in individual bowls, as-is or with dollops of ricotta, sprinkle of red pepper flakes or a light drizzle of olive oil. Leftover pesto pasta keeps well in the fridge, covered, for 4 days.

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Tips & Notes

Pro tips

Toast pine nuts in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant and golden. This deepens their flavor and prevents a raw taste in the pesto.
Pulse the pesto gently instead of blending completely—a slightly chunky texture holds better on pasta and tastes fresher than a smooth puree.
Toss hot pasta with pesto immediately off the heat to help it coat evenly; the residual heat softens the basil and melds flavors.
Stir in additional olive oil or pasta water if the pesto seems dry or clings too thickly to pasta.

Substitutions

Fresh basil → arugula or a mix of basil and parsley (arugula adds peppery bite)
Parmesan → Pecorino Romano (sharper, saltier flavor)
Green olives → Kalamata olives (earthier, less briny)
Extra-virgin olive oil → light olive oil or vegetable oil if budget is tight (affects pesto flavor slightly)

Storage & make-ahead

Store leftover pesto and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of olive oil or pasta water to restore creaminess.

Common Questions

Can I make the pesto ahead of time?

Yes. Store pesto in an airtight container in the refrigerator for up to 3 days, or freeze in ice cube trays for up to 3 months. Toss with freshly cooked pasta and olives when ready to serve.

Can I use frozen broccoli instead?

Yes, but thaw and squeeze dry first to remove excess water. Frozen broccoli will yield a slightly softer texture in the pesto compared to fresh florets.