Name: Broccoli Pasta Shells with Pesto and Lemon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 head of broccoli, chopped into florets; 1 garlic clove, unpeeled; ½ small pack parsley; ½ small pack basil; ½ lemon, zested and juiced; 250g pasta shells; 30g toasted pine nuts; 2 tbsp olive oil; 30g parmesan (or vegetarian alternative), plus extra to serve

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Introduction

Broccoli pasta shells combine tender roasted broccoli with fresh herbs and a zesty lemon pesto for a vibrant, satisfying meal. This recipe is simple to prepare and perfect for a quick weeknight dinner that feels a little special.

A white bowl filled with large shell pasta coated in a green pesto sauce, mixed with small pieces of broccoli that have a slightly charred texture. The pasta shells are well covered with the sauce, showing a rough texture from the pesto, and topped with a light sprinkling of grated cheese that adds a soft white layer on top. The bowl sits on a white marbled surface with natural light highlighting the fresh green and yellow tones of the dish, creating a fresh and appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head of broccoli, chopped into florets
1 garlic clove, unpeeled
2 tbsp olive oil
250g pasta shells
½ small pack parsley
½ small pack basil
30g toasted pine nuts
½ lemon, zested and juiced
30g parmesan (or vegetarian alternative), plus extra to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Toss the broccoli florets and unpeeled garlic clove in 1 tablespoon of olive oil on a roasting tray. Roast for 10–12 minutes until the broccoli is softened.
Step 2: Meanwhile, cook the pasta shells in boiling salted water according to the packet instructions. Drain and set aside.
Step 3: Place the parsley, basil, toasted pine nuts, lemon juice, and parmesan in a blender. Once the broccoli is roasted, remove the garlic from its skin and add it to the blender with the rest of the broccoli. Pulse to make a pesto, then season well with salt and pepper.
Step 4: Toss the cooked pasta shells with the pesto. Reserve a few smaller broccoli pieces to mix in whole.
Step 5: Divide the pasta between two bowls. Top with the reserved broccoli florets, a little extra parmesan, lemon zest, and a grind of black pepper if desired. Serve immediately.

Tips & Variations

For extra texture, try adding toasted breadcrumbs or swapping pine nuts with walnuts or almonds.
Use gluten-free pasta shells to make this recipe gluten-free.
If you prefer a creamier sauce, add a spoonful of Greek yogurt or cream cheese to the pesto before tossing with the pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce. The pesto flavor may intensify after chilling, so adjust seasoning if needed after reheating.

How to Serve

A white bowl filled with pasta shells coated in green pesto sauce, mixed with small bright green broccoli florets scattered evenly. The pasta looks soft and the pesto sauce has a slightly coarse texture. On top, there is a light sprinkling of finely grated white cheese, adding a delicate texture contrast. The bowl is placed on a white marbled surface, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta like penne, fusilli, or farfalle works well with this broccoli pesto. Just adjust cooking time according to the pasta you choose.

Is it necessary to roast the garlic with the broccoli?

Roasting the garlic mellows its flavor and adds sweetness, enhancing the pesto. If you prefer, you can use raw garlic, but use less to avoid overpowering the dish.