Sheet Pan Broccoli Pesto Pasta and Buttery Panko
Everything but the pasta gets roasted on a sheet pan and blended into an irresistible and nutrient-packed pesto that even broccoli-haters will indulge in. The browned broccoli bits, a hit of miso, and a fun combo of nuts make for a weeknight friendly dinner and official membership to the Broccoli Fan Club.
October 18, 2022








1 ½


oz. or 2 small heads fresh broccoli

garlic cloves, whole

cup pistachios, pine nuts, or walnuts

Tbsp. olive oil

oz. parmesan, freshly grated

tsp. miso (optional)

tsp. crushed red chili flakes

tsp. kosher salt

tsp. ground black pepper

Pasta and Assembly





oz. or 4-5 servings pasta

cup pasta water, reserved

Tbsp. butter

cup panko breadcrumbs

Freshly grated parmesan, for garnish

Step 1

Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil.

Step 2

Chop broccoli heads into small, 1 inch pieces. Dice broccoli stems into smaller ¼ inch pieces. 

Step 3

Place broccoli and garlic onto the lined baking sheet and drizzle 1 Tbsp olive oil onto everything. Bake in the oven for 15 minutes. Remove the pan from oven and add your choice of nuts. Place back into the oven for another 5-8 minutes, or until broccoli is brown and frizzly on the edges. 

Step 4

Transfer everything from the sheet pan to a blender or food processor. Add the remaining pesto ingredients plus 1 Tbsp water. Blend until completely smooth. If the pesto is having trouble breaking down, add a tsp of water at a time and blend until the pesto is smooth. Taste for salt and pepper. Set aside for pasta or store in airtight container for future use!

Step 5

Cook pasta in a large pot according to box directions. In the meantime, make crispy panko breadcrumbs: Add panko breadcrumbs, a pinch of salt, black pepper, and 1 Tbsp butter to a small saucepan on medium heat. Stir until panko is golden brown and transfer into another bowl immediately (to prevent burnt breadcrumbs).

Step 6

Reserve ½ cup pasta water and drain pasta. Add the hot pasta, 1 remaining Tbsp butter, ⅓ cup pesto, and ¼ cup pasta water back to the pot. Toss everything together until the pesto, water, and butter have emulsified. Continue to add an extra Tbsp of pasta water at a time until the sauce is smooth, glossy, and clinging to the pasta.

Step 7

Top with toasted breadcrumbs, freshly grated parmesan, and enjoy!