Penne with broccoli & pesto

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10 min


4 servings

* PLUS Cooking time: 8 minutes


  • 1 bunch broccoli
  • 8 kalamata olives
  • 2 plum tomatoes
  • 1/2 500-g pkg penne or fusilli pasta
  • 3/4 cup homemade pesto , or 170-g pkg store-bought pesto
  • 1/2 cup grated asiago or parmesan


  • Bring a large saucepan of water to a boil. Meanwhile, slice broccoli stalks from florets. Cut florets into small chunks. Peel stalks, then thinly slice. Pit olives and cut in half. Coarsely chop tomatoes.
  • Boil pasta until al dente, 8 to 10 minutes. Add broccoli stalks and florets to boiling water for last 1 to 2 minutes of cooking. Ladle out about 1 cup (250 mL) cooking water and set aside. Drain pasta and broccoli. Place in a large bowl and stir in pesto and cheese. Stir in a little cooking water to make it saucy. (You probably won’t use it all.) Stir in olives and tomatoes and toss to evenly mix.

Nutrition (per serving)

  • Calories
  • 497,
  • Protein
  • 16.5 g,
  • Carbohydrates
  • 58.8 g,
  • Fat
  • 22.6 g,
  • Fibre
  • 7.5 g,
  • Sodium
  • 810 mg.

You can never have enough good pasta-salad recipes, and we’re sure you’ll add this one to the list. It’s easy and has the healthy crunch of broccoli.

Pesto Shopping Tip

We find the best-tasting pesto is the refrigerated type. It’s sold in tubs or pouches and is sometimes at the deli counter.