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You are here: Home / Food / Broccoli and Feta Pesto Pasta

Broccoli and Feta Pesto Pasta

March 11, 2015 By Greta Brinkley

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My parents always encouraged me to try different foods.  If I didn’t like it, I didn’t have to eat it, but they were all for food experimentation.  That is one of the things that I am grateful for. Because of this, I have eclectic food tastes.  Pesto, and feta cheese, have been among my favorites, ever since I can remember.

This pesto is made from broccoli and feta cheese, rather than the traditional basil and Parmesan.  Broccoli and feta pesto pasta is a great way to sneak some veggies into your meals, too.

Broccoli and Feta Pesto Pasta



Yields 5

Broccoli and Feta Pesto Pasta

A modern twist on the traditional pesto, this one uses feta and broccoli rather than basil and Parmesan. It's a great way to sneak some veggies into a meal, too.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 lb. homemade linguini
  • 1/2 cup chopped flat parsley
  • 2 lemons, freshly juiced
  • 3/4 cup feta cheese
  • 2 lb. of fresh broccoli
  • 2 tablespoons of room temperature water
  • Salt and pepper
  • Extra virgin olive oil
  • Two shallots chopped, or 1 small yellow
  • 1 cup chicken stock
  • 3 cloves garlic, minced
  • Fresh basil and parmesan cheese, optional

Instructions

  1. Start by sautéing the broccoli in olive oil. Season lightly with salt and pepper. Then begin heating approximately a tablespoon of olive oil in a large sauté pan. Add the onion and garlic until they begin to soften, and then add the broccoli.
  2. Cook for several minutes until the onion turns a bit translucent. Add your parsley and cook until it’s well wilted. This will give the parsley an extra kick of flavor!
  3. Pour in the lemon juice and chicken stock and simmer for about 10 minutes.
  4. Cook your pasta while waiting.
  5. Transfer the remaining ingredients from the pan to your blender and add the feta cheese and water.
  6. Set your blender on puree and turn until smooth, adding a drizzle of olive oil as it blends. You may add water if it sticks and turns lumpy.
  7. Once the puree has been blended, add to your homemade linguini and add grated parmesan and fresh basil leaves for an extra shot of flavor!
7.8.1.2
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https://www.gretasday.com/broccoli-and-feta-pesto-pasta/

Nutrition

Calories

3729 cal

Fat

109 g

Carbs

647 g

Protein

158 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Food

About Greta Brinkley

Greta is originally from the West Coast. Now living in the Midwest, she loves hockey, sparkles, nail polish, and bright colors. She also cannot resist anything that has peanut butter and chocolate together. And she hates filling out bios. Yep.

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About Me

Hi! I’m Greta, a Lifestyle and DIY expert. I’m originally from the west coast, and currently living in the Midwest. We’re mad about DIY and travel, lover of fashion and food, and slightly obsessed with trivia. And you can never go wrong with glitter, nail polish or hockey. Did I mention we were named one of the top DIY blogs?

"Want to work together, or just say hi? Drop me a line! WhyHelloGreta@gmail.com

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