Recipe and photos by Launie Kettler
When winter has shown its face and left the ground covered in white as far as the eye can see, what we want is color, color, color! And a little more color.
And that’s where this simple Mediterranean dish comes in, hand in hand, saying, “Hello. Can I offer you a meal that explodes in both color and flavor?”
Why, yes, you can offer us that meal!
It’s not only gorgeous and delicious but also pretty healthy. Quickly blanched broccoli and homemade pesto sauce provide plenty of vitamins and nutrients, while cherry tomatoes add little pops of sweetness.
So, hello, Weeknight Meal! We’re looking forward to eating you all up!
Note: We went ahead and made the pesto from scratch, but of course you can use prepared pesto sauce. This is your winter respite of a recipe, after all, so do what makes you happy! Speaking of the pesto, we went for a bright parsley pesto instead of the more traditional basil. Mmmmm, parsley and parmesan!
Now round up your ingredients, grab your F.N. Sharp Utility Knife and Acacia wood cutting board ready, and let’s get to choppin’!
Get All the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block
Mediterranean Veggie Pasta With Homemade Pesto Sauce
Yield: 4-6 servings
Prep Time: 10 minutes
Cooking Time: The time will vary depending on whether you use fresh or frozen pasta. For fresh pasta, it’s approximately 5 minutes for pasta cooking time plus 3 minutes for the broccoli and 5 minutes to heat all the ingredients together.
Total Time: Approximately 28 minutes
Pesto Pasta Ingredients:
Need Help Preparing Fresh Broccoli? Follow Along With This How-To Video
Pesto Pasta Instructions:
Parsley Pesto Sauce Recipe
Yield: 2 cups
Prep Time: 10 minutes
Cooking Time: 0
Total Time: 10 minutes
Pesto Sauce Ingredients:
Pesto Sauce Instructions:
Storage Instructions: The pesto can be kept in an airtight container in the refrigerator for up to 5 days. The pasta can be kept in an airtight container in the refrigerator for up to 3 days.
About the Recipe Creator
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.
You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at TeenyTinyKitchen.com.
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