Basil Pesto Pasta & Broccoli with Roasted Carrots

Basil Pesto Pasta & Broccoli

with Roasted Carrots

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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.

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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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fresh
ingredients
Basil Pesto Pasta & Broccoli with Roasted Carrots
Title
time-saving
tips & techniques
Prepare & roast the vegetables:
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.

Prepare the remaining ingredients:
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).

Cook the pasta:
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.

Make the vinaigrette:
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.

Finish & serve your dish:
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

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.

Make the vinaigrette:
Finish & serve your dish:
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!

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