Broccoli Pesto Pasta with Green Olives
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh pasta dish combining broccoli, toasted pine nuts, and green olives into a vibrant pesto. The olives add a salty counterpoint to the herbaceous basil and nutty nuts. Serve as a light dinner or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups broccoli florets
- 1 pound uncooked pasta, such as rigatoni or penne
- 1 cup plain 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
- 1/4 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
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 692mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 454mg
- Calcium
- 110mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.