Basil, Broccoli and Spinach Pesto Pasta

Sometimes freedom means simplicity – especially in the kitchen. Whether you are heading to a lunchtime potluck, or returning home after a long day in the sun, reach for your Round Dutch Oven and prepare this easy Basil, Broccoli, and Spinach Pesto Pasta dish. The end result is a fresh and nutty pesto sauce, topped with garlic-toasted pine nuts.

The Round Dutch Oven is the ideal piece of cookware to prepare pasta dishes of all sizes, and this recipe is no different. This iconic piece of cookware can be used to blanch the veggies before cooking the pasta to perfection in the pesto sauce. Featuring a tight-fitting lid and thick, enamelled cast iron walls, the Dutch Oven is crafted to expose ingredients to a consistent heat source, providing superior heat retention.

Our Basil, Broccoli, and Spinach Pesto Pasta makes for the ultimate one-pot recipe, elevating traditional pasta dishes. This recipe can be prepared in over an hour, offering generous portions for the whole family. Here are all the ingredients you’ll need, as well as the steps to follow and a video before tackling this Italian classic.

Topping

In a Skillet, warm the oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, about 2 minutes. Add the garlic and red pepper flakes. Cook for another 30 seconds. Transfer to a bowl and add the lemon zest. Season with salt and pepper to taste. Set aside.

Pesto Pasta

Fill a 2L Round Dutch Oven with cold water, season with salt and bring to a boil. Add the broccoli and spinach. Blanch for 2 minutes. Remove with a Pasta Fork and plunge into a bowl of ice water to stop the cooking. Drain and let dry as much as possible. With a Chef’s Knife, very finely chop and set aside in a large bowl.

Bring the water in the French Oven back to a boil. Add the pasta and cook until al dente. Reserve 1 cup (250 ml) of the pasta cooking water. Drain the pasta and toss with a drizzle of olive oil. Set the French Oven aside to cool.

Meanwhile, in a Mortar & Pestle, crush the garlic cloves and salt to a paste. Gradually add the basil leaves, crushing them before adding more. Add the pine nuts and crush thoroughly to combine. Gradually grind in the cheese until the sauce is thick and creamy.

Transfer the basil mixture to the bowl of broccoli and spinach. Add the olive oil and lemon juice. Mix vigorously to combine. Adjust the seasoning with salt, pepper and more lemon juice to taste.

In the cooled French Oven, combine the pesto and ¾ cup (180 ml) of the reserved pasta cooking water. Stir vigorously until thick and creamy. Add the pasta and stir well to coat thoroughly in the pesto. Add more pasta cooking water as needed. Adjust the seasoning.

Serve in Pasta Bowls garnished with the pine nut topping. Add extra basil leaves and grated Parmesan or Pecorino, if desired.