Food Recipes Linguine With Broccoli Mint Pesto 5.0 (1) Add your rating & review Take pesto pasta to the next level with a sauce made from broccoli, basil, and mint. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on March 20, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Prep Time: 30 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Traditionally, pesto sauce is made with fresh basil, garlic, pine nuts, Parmesan or pecorino, and olive oil, but it’s actually incredibly versatile if you follow the simple formula of herbs, garlic, nuts, cheese, and olive oil. This springtime pasta adds broccoli to the pesto mixture for a major veggie boost and a handful of fresh mint, too. If you don't have linguine on hand any long pasta shape like spaghetti, fettuccine, or bucatini will work. Don't skimp on the toppings; they make the dish. Ingredients 2 cups broccoli florets (about 5 oz.) 1 lb linguine pasta 1/2 cup roasted, salted whole almonds, divided 1 cup basil leaves 1 cup mint leaves, plus more for topping 1 oz pecorino cheese, grated on a Microplane (about 1/2 cup), plus more for topping 1 clove garlic, roughly chopped 1 tsp kosher salt, plus more for cooking broccoli and pasta 3/4 cup olive oil, plus more for topping flaky sea salt, for topping lemon wedges, for serving Directions Bring a large pot of generously salted water to a boil. Add broccoli; boil until just tender, about 3 minutes. Transfer broccoli to a plate with a slotted spoon. Return water in pot to a boil. Cook pasta according to package directions. Reserve 1 cup cooking water. Drain pasta and return it to pot. Meanwhile, place 1/4 cup almonds in a food processor; pulse until finely chopped. Add basil, mint, cheese, garlic, and salt. Pulse, stopping to scrape down sides of bowl as needed, until herbs are finely chopped, about 30 seconds. Add broccoli; process until incorporated. With processor running, pour oil in a steady stream through food chute. Process until mostly smooth. Add broccoli-mint pesto and 1/2 cup reserved cooking water to pasta in pot. Using tongs, toss pasta until well coated, adding more cooking water as needed to make a smooth sauce. Finely chop remaining 1/4 cup almonds. Serve pasta drizzled with oil and topped with chopped almonds, mint leaves, cheese, and flaky sea salt. Serve with lemon wedges. Rate it Print Nutrition Facts (per serving) 467 Calories 35g Fat 30g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 467 % Daily Value * Total Fat 35g 45% Saturated Fat 5g 26% Cholesterol 5mg 2% Sodium 359mg 16% Total Carbohydrate 30g 11% Dietary Fiber 5g 17% Total Sugars 2g Protein 10g Vitamin C 35mg 176% Calcium 124mg 10% Iron 3mg 14% Potassium 304mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.