Pesto Pasta

A great recipe for lunch!
Servings 4
Author Debi


  • 2 tablespoons + 1 teaspoon olive oil
  • 1 small yellow onion or ½ large onion
  • 1 cup broccoli florets
  • 6 ounces or ½ box penne
  • ¾ cup packed fresh basil leaves
  • ¼ teaspoon garlic powder
  • 3 tablespoons water
  • salt and pepper
  • ¼ cup freshly grated Parmesan cheese plus additional for garnish if desired
  • 2 jarred roasted red peppers chopped
  • 1 can cannellini beans white kidney beans or Great Northern Beans


  1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add chopped onions, and cook until onions soften and caramelize, about 20-30 minutes, stirring often. If onions begin to cook too fast, or burn, add a small amount of water to the pan and continue to cook.
  2. While the onions cook, place the broccoli florets in a microwaveable bowl with 2 tablespoons water, and cover. Microwave on high 1 minute, or until broccoli is steamed but still crisp. Microwave times will vary. Drain and set aside.
  3. Cook pasta according to package directions in salted water. Drain, reserving ¼ cup pasta cooking water.
  4. Meanwhile, make pesto: In small food processor, pulse basil, garlic powder, water, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper until pureed, stopping occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.
  5. Once the onions are done cooking, stir in red peppers and white beans, and cook 5 minutes longer, stirring occasionally. Stir pesto, steamed broccoli, and reserved cooking water into pasta. Toss to coat. Taste for salt & pepper, and garnish with additional Parmesan and pepper if desired.

Recipe Notes

Adapted from Good Housekeeping