Roasted Brussels Sprouts and Broccoli Pasta with Kale Peanut Pesto is a healthy and flavorful dish that marries the robust textures of roasted vegetables with the creamy, nutty richness of a unique kale pesto sauce. This recipe brings together a delightful mix of ingredients, making it an ideal choice for those who want to experiment with flavors and enjoy a satisfying, vegetable forward pasta dish.
How to Roast Brussels Sprouts and Broccoli for Pasta
Shaved Brussels sprouts and broccoli florets are tossed in extra virgin olive oil, salt, and ground black pepper before being roasted in the oven until they become tender and caramelized. The caramelized edges of the vegetables add a depth of flavor that enhances the entire dish. This roasting process brings out the natural sweetness of the vegetables and creates a deliciously crisp texture that contrasts beautifully with the pasta.
Best Pasta Shapes for Vegetable Pasta
The recommended pasta in this recipe is a short noodle, such as rigatoni or tagliatelle, which works well for holding onto the kale peanut pesto. Cooking the pasta in the same water used to blanch the kale saves time, reduces waste, and adds an extra layer of flavor to the noodles. The reserved pasta water is then used to help combine the pasta and pesto, ensuring that the sauce coats every piece evenly.
How to Make Kale Peanut Pesto
The kale peanut pesto is what truly sets this dish apart. Blanched kale leaves are combined with roasted peanuts, fresh parsley, Parmesan cheese, garlic, lemon zest, and lemon juice, creating a vibrant and nutty sauce. Blanching the kale reduces its natural bitterness, contributing to its flavor. Roasted peanuts bring a rich, creamy texture and a subtle sweetness, while the lemon juice adds a refreshing, tangy note that balances the richness of the pesto. The garlic and Parmesan cheese provide a savory backbone to the sauce, ensuring each bite is packed with bold flavors.
Finishing Touches for Perfect Vegetable Pasta
The roasted vegetables are gently folded in once the pasta and pesto are combined. The final touch is a garnish of chopped roasted peanuts, freshly chopped parsley, and grated Parmesan cheese. This garnish adds a pop of color and texture and enhances the dish’s nutty and cheesy flavors.
Why This Healthy Pasta Recipe Works
This pasta dish is perfect for a quick weeknight meal or a special occasion. Roasted Brussels sprouts and broccoli combined with the unique kale peanut pesto make for a hearty, satisfying, and healthy dish. Each element of the dish, from the roasted vegetables to the creamy pesto, contributes to a complex and delicious flavor profile that will impress anyone.
Whether you’re a vegetarian or simply looking to incorporate more vegetables into your diet, Roasted Brussels Sprouts and Broccoli Pasta with Kale Peanut Pesto is a delicious way to enjoy the flavors of fresh, seasonal produce in a creative and exciting way.
Roasted Brussels Sprouts and Broccoli Pasta with Kale Peanut Pesto
4
servings10
minutes25
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Roasted Brussels Sprouts and Broccoli Pasta with Kale Peanut Pesto combines caramelized roasted vegetables with a creamy, nutty kale peanut pesto, creating a flavorful and satisfying vegetarian pasta dish. Garnished with chopped peanuts, parsley, and Parmesan cheese, it’s a delicious, hearty meal packed with vibrant flavors.
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Ingredients
1 pound Brussels sprouts, shaved
16 ounces short pasta noodles (rigatoni, tagliatelle, etc.)
1 head of broccoli, shaved
1 bunch kale, stems removed and chopped
1 cup parmesan cheese, grated
1 cup parsley
1/2 cup extra virgin olive oil
1/4 cup roasted peanuts
3 cloves of garlic
1 large lemon, zested and juiced
to taste, salt and ground black pepper
for garnish, grated Parmesan cheese
for garnish, freshly chopped parsley
for garnish, chopped peanuts
Directions
- Roast the Vegetables:
Preheat the oven to 400°F (200°C). Toss the shaved Brussels sprouts and broccoli with extra virgin olive oil, salt, and ground black pepper. Spread the vegetables evenly on a baking sheet.
Roast for 15-20 minutes until the vegetables are tender and crispy. Remove from the oven and set aside. - Blanch the Kale:
Bring a large pot of salted water to a boil. Add the kale and blanch for 2-3 minutes. Using a slotted spoon, transfer the kale to an ice bath to stop the cooking process. Once cooled, drain and squeeze out any excess water from the kale. Set the blanched kale aside, but keep the boiling water in the pot for cooking the pasta. - Cook the Pasta:
Add the pasta and cook according to the package instructions until al dente using the same water you used to blanch the kale. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. - Make the Kale Peanut Pesto:
Combine the blanched kale, Parmesan cheese, parsley, roasted peanuts, garlic, and lemon zest in a food processor. Pulse a few times to roughly chop it. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth consistency. Season with lemon juice, salt and ground black pepper to taste. Pulse a few more times to incorporate. - Combine:
Toss the cooked pasta with the kale peanut pesto in a large mixing bowl. Use the reserved pasta water to help coat the noodles evenly and achieve a creamy consistency. Gently fold the roasted Brussels sprouts and broccoli into the pasta, ensuring everything is well combined. - Serve:
Serve the pasta warm. Garnish with chopped peanuts, chopped parsley, and a sprinkle of grated Parmesan cheese.
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