Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Basil Pesto Pasta & Broccoli
with Roasted Carrots
30 MIN
2 Servings
From the Test Kitchen
A flavorful basil, cashew, and pine nut pesto coats elicoidali pasta and broccoli in this quick-cooking recipe. We’re roasting the broccoli on the same sheet pan as our side of carrots—finished with a vibrant dressing of lemon, garlic, and tangy-sweet pickled peppers.
Get Plans-
NutritionPER SERVING
-
Calories910 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
½ lb Elicoidali Pasta
- 1 clove Garlic
- 1 Lemon
- ½ lb Broccoli
- 2 Tbsps Grated Parmesan Cheese
-
2 Tbsps Pickled Peruvian Peppers
- 3 Carrots
-
⅓ cup Basil & Cashew Pesto (Contains Pine Nuts)
-
¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on opposite sides of a sheet pan. Drizzle each with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, keeping them separate. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Set aside in a warm place.
2
Prepare the remaining ingredients:
While the vegetables roast, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
3
Cook the pasta:
While the vegetables continue to roast, add the pasta to the pot of boiling water and cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Make the vinaigrette:
While the pasta cooks, in a bowl, combine the peppers, lemon zest, the juice of all 4 lemon wedges, 1 tablespoon of olive oil, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
5
Finish & serve your dish:
Add the roasted broccoli, pesto, and half the reserved pasta cooking water to the pot of cooked pasta. Stir to thoroughly combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Serve the finished pasta with the roasted carrots. Top the carrots with the vinaigrette. Garnish the pasta and carrots with the cheese. Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on opposite sides of a sheet pan. Drizzle each with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, keeping them separate. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Set aside in a warm place.
2
Prepare the remaining ingredients:
While the vegetables roast, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
3
Cook the pasta:
While the vegetables continue to roast, add the pasta to the pot of boiling water and cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Make the vinaigrette:
While the pasta cooks, in a bowl, combine the peppers, lemon zest, the juice of all 4 lemon wedges, 1 tablespoon of olive oil, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
5
Finish & serve your dish:
Add the roasted broccoli, pesto, and half the reserved pasta cooking water to the pot of cooked pasta. Stir to thoroughly combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Serve the finished pasta with the roasted carrots. Top the carrots with the vinaigrette. Garnish the pasta and carrots with the cheese. Enjoy!
Tips from Home Chefs