As you can see, I’m continuing to update some older posts. With this one, I’ve updated the photo, and also tweaked the recipe slightly. The addition of feta cheese, along with the parmesan, is just what this pesto needed.
This pesto has no oil, and is packed with nutrients from all of the broccoli. The Greek yogurt adds a nice bit of protein, too. Even though all of the carb-y pasta probably isn’t ideal, you can still feel a bit better about this healthier sauce.
My original blog post for Broccoli Pesto Pasta can be found here.
- 4-5 cups broccoli florets
- 1 lb short cut pasta (I used penne)
- 2 cloves garlic, minced
- 1/2 cup parmesan cheese
- 1/4 cup feta cheese
- 1 cup basil leaves, packed
- 1/2 cup plain Greek yogurt
- salt and pepper, to taste
In a medium-large pot, bring water to a boil on the stovetop. Boil the broccoli florets for 4-5 minutes, then remove with a slotted spoon to a blender or food processor.
In the same pot, add the pasta. Cook according to package directions until al dente.
While the pasta cooks, pulse the broccoli until it’s chopped up a bit. Add the garlic, cheeses, and basil. Process until the mixture is relatively smooth. Add the Greek yogurt and process until the mixture is creamy and smooth. Add salt and pepper to taste.
Once the pasta is cooked, drain it and return it to the pot. Add the pesto to the pasta and mix until the noodles are well coated. Top with a little extra cheese and enjoy!