Broccoli-Walnut Pesto Pasta

Absolutely fantastic. I added two crumbled Italian sausages to make the hubby happy, but it was absolutely unnecessary. The meal was very rich and hearty. One head of broccoli was plenty, but two would not have hurt. I will make this again and again.

Made with a little dill instead of mint and it was good, but I expect the mint makes it much better! I’d add more garlic and seasonings next time as well, maybe some sun dried tomatoes?

This was delicious and easy. I used 1.5 oz basil and 0.5 oz mint because it was what was available. It tasted so fresh and I loved the walnut crunch!

I enjoyed this recipe. After reading others comments about the saltiness of the dish I used about half the amount of kosher salt in the water and found that I needed to add more salt at the end of the dish. I used cilantro leaves ilo mint, added a few seasonings and we really liked it! Even the kids. I'll make it again with the full amount of salt.

My “go to ratio” for pasta is derived from Heston Blumenthal’s book “ in search of perfection:” 10 g salt per 1 liter water per 100 g pasta This is easy to remember as each adult portion is 100 g approximately. My wife eats only 80 g but my son and I would easily consume 100g of pasta, with the occasional leftover for lunch.

Not a fan tbh. Easy to make, but the flavours don’t really come together and its a bit bitter. Healthy enough to try again, so maybe I’ll turn around at a second taste..

Used 3 tbs. Oil and it was not oily. Also added lemon and a little sherry at the end. I just don’t find that orzo needs covering… it’s faster just to simmer uncovered. Very tasty dish. Omitted the sultanas, personal aversion to sweet, but i can see a good argument for including them.

Unless you're eating plain, unadorned pasta, there is absolutely no reason why you must salt your boiling water...it's just that the more salt one eats the more one craves it. The only thing I ever add salt to are potatoes and eggs! There's enough salt naturally occuring in foods to provide what we need for healthy living.

Under no circumstances should you put 1/4 cup salt in the boiling water in a saucepan. The resulting dish was so salty, it was inedible.

I will definitely be making this again. Like others I had extra pesto. To stretch it into another meal, I roasted some frozen broccoli (using a recipe from BudgetBytes), and tossed it in with some ricotta I mixed with lemon zest and half of the lemon juice. I squeezed the other half of the lemon juice over the pasta with the pesto. Don't think the ricotta was strictly necessary, but I will definitely be adding roast broccoli again.

I made this with fresh oregano, the only herb currently in my kitchen garden, and about half of the broccoli (all I had on hand). I used the approach I learned for making pestos from a cookbook I can no longer name by combining some of the (roasted) walnuts and pecorino Romano with the other pesto ingredients (and pasta water!) in my food processor. My child and I loved it, and I’ll definitely make it again.

Way too salty. Cut back.

Added anchovies, chilli, capers, basil and parsley along with the mint and garlic, and blitzed it all together with the walnuts to make the pesto. Salt to taste. Came out beautifully- you get the mint flavour without it being overwhelming. Anchovies add lovely umami flavour, chilli adds some kick. Will definitely make this again.

Why hasn’t someone altered the recipe to indicate less salt? I see the TOO SALTY comments go back 5 years!! Wish I would have read them. Now I know. :-(

I also reduced the salt; next time I will shorten the cook time for the broccoli. I found it too mushy and like "baby food" with five minutes boiling. Also, I ground the walnuts into the sauce by mistake, then added 1/2 cup shredded parm with the olive oil, lemon and zest. And used basil instead of mint. It ended up to be a more robust version of pesto basil and my whole family loved it!