Linguini with Roasted Broccoli Pesto

Ingredients and Weight:

• 1 pound linguini pasta
• 1 head of broccoli, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1/4 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2/5

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Toss broccoli with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes, or until tender and slightly browned.
3. While the broccoli is roasting, cook the linguini according to package directions.
4. In a food processor or blender, combine the roasted broccoli, Parmesan cheese, pine nuts, basil leaves, garlic, and extra-virgin olive oil. Pulse until a smooth pesto is formed.
5. Drain the linguini and add the pesto to the pasta. Stir until well combined.
6. Serve immediately with additional Parmesan cheese, if desired.

Nutritional Information:

• Calories: 450
• Fat: 25g
• Carbohydrates: 60g
• Protein: 20g

Dish Characteristics:

• Creamy and flavorful pesto made with roasted broccoli
• Bright and fresh basil flavor
• Nutty pine nuts add a satisfying crunch
• Tender linguini pasta provides a hearty base

User Comments:

• "This is the best pesto pasta I've ever had! The roasted broccoli adds a wonderful depth of flavor."
• "I made this with whole-wheat linguini and it was still delicious."
• "I love the vibrant green color of the pesto. It's so visually appealing."
• "The pesto is so versatile. I've used it on pizza and sandwiches too."
• "This dish is perfect for a quick and easy weeknight meal."

Special Precautions and Tips:

• If you don't have a food processor, you can finely chop all the ingredients for the pesto by hand.
• For a vegetarian version, omit the Parmesan cheese.
• If you like a spicier pesto, add a pinch of red pepper flakes.