Pasta Salad with Peas and Broccoli Pesto

This pasta salad side dish with fresh herb pesto is a great alternative to a creamy pasta salad.  It is a lovely green color,  studded with green peas and nutritionally packs a bunch with a full head of broccoli.DSC_0106This recipe is number twenty-two in my countdown of thirty recipes perfect to make for your cookout this July 4th. You can find all of the previous recipes here.

What to buy (serves 5-6):

for the pesto:

  • 1 head of broccoli, cut into florets and steamed
  • 1/2 cup packed fresh basil
  • 3 garlic cloves, peeled
  • 1/2 cup parmesan, grated
  • 3 tablespoons pine nuts
  • 3 tablespoons lemon juice
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup olive oil
  • salt and pepper, to taste

for the salad:

  • 8 ounces farfalle, or more depending on how many people you’re serving, cooked according to package directions
  • 8 ounces (about 1 1/2 cups) frozen green peas, thawed

What to do:

  • to make the pesto, combine the broccoli, herbs, garlic, cheese, nuts, lemon juice and red pepper flakes in the bowl of a food processor or blender and pulse until well mixed
  • slowly add the olive oil in a steady stream or in small batches
  • season to taste with salt and pepper
  • combine the cooked pasta and thawed peas, add pesto
  • season to taste with salt, pepper and more lemon juice if needed

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5 thoughts on “Pasta Salad with Peas and Broccoli Pesto

  1. Sally, your photography is lovely. Kathy of KathyMillerTime is impressed with your ability to capture the essence of each dish. Vietri pottery makes a difference!

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