Rigatoni with Broccoli Pesto Recipe

Rigatoni with broccoli pesto

  • serves 2
  • Easy

This recipe for rigatoni with broccoli pesto is a great twist on a classic pesto and a good way to use up broccoli. What's more, it's vegetarian and ready in just 20 minutes - perfect for midweek. It's a great way to get the kids eating their greens too



  • rigatoni 150g
  • broccoli 1 head, floret ends cut off (save the stalk for soup or stock)
  • olive oil
  • garlic 1 clove, sliced
  • pine nuts 1 tbsp
  • parmesan (or veggie alternative) 50g, finely grated


  • Step 1

    Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.

  • Step 2

    Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes. Tip in the broccoli and warm through, then add the drained pasta, a splash of the cooking water
    and toss. Add the parmesan and toss again. Serve with extra parmesan, if you like.

Check out more of our best veggie pasta recipes here...

Penne Alla Norma Recipe

Nutritional Information

  • Kcals 534
  • Fat 26.9g
  • Saturates 7.1g
  • Carbs 43.5g
  • Fibre 6.4g
  • Protein 26.2g
  • Salt 0.6g