Broccoli Pesto Fettuccine Recipe

Broccoli Pesto Fettuccine Recipe

Broccoli Pesto Fettuccine Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 25 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 servings
  • Broccoli adds a new look and taste to pesto sauce.


  • 8 oz uncooked fettuccine
  • 1-1/2 cup chopped fresh broccoli
  • 1 cup half and half
  • 1/2 cup pine nuts, toasted
  • 1/4 cup packed fresh parsley leaves
  • 2 tbsp Sweet Leaf Basil
  • 1/2 tsp salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp pepper, black fine grind
  • Freshly grated Parmesan cheese
  • Optional: toasted pine nuts for garnish


  1. Cook pasta as package directs; drain and keep warm.
  2. Meanwhile cook broccoli until tender; drain.
  3. In blender or food processor, combine broccoli, half and half, ½ cup pine nuts, parsley, basil, salt, garlic powder and black pepper.
  4. Process until blended.
  5. Combine pasta and broccoli pesto in large serving bowl; toss to coat pasta evenly.
  6. Sprinkle with Parmesan cheese and pine nuts, as desired.