Elevate your dinner game with this mouthwatering pasta dish – Featuring the fresh taste of broccoli micro greens and the subtle sweetness of zucchini, all brought together with a delectable pesto sauce!
Hi there,
I was so happy to be out and about last Saturday after a few days of looking at dystopian skies and being fearful of breathing the air. Going to the Farmers Market was a welcome release from being afraid to sit outside or take my morning walk.
The bustling market was a sight for sore eyes. A new table caught my eye as I weaved through the happy, chatty crowd. A friendly vendor sold vibrant micro greens, and my culinary instincts kicked in. I couldn’t resist buying three different varieties of micro greens. With the idea of pesto already in mind, I set off for home to experiment with micro-green pesto. And it was a genius move! This highly nutritious and flavorful pesto will become a new favorite – perfect for impressing your taste buds and providing much-needed nutrients. Trust me, you won’t regret trying it out!
Time to put on your apron!
Micro Green Pesto Pasta
Course: DinnerCuisine: MediterraneanDifficulty: Easy Peasy4
servings40
minutesElevate your dinner game with this mouthwatering pasta dish – Featuring the fresh taste of broccoli micro greens and the subtle sweetness of zucchini; all brought together with a delectable pesto sauce!
Ingredients
1 large 1 zucchini
1 2 ounce 1 package of broccoli micro greens
1/2 cup 1/2 pignoli nuts
1/2 cup 1/2 EVOO
1/2 cup 1/2 romano cheese
1 lb 1 penne pasta
Preparation for the Pesto
- In a food processor combine the micro greens with the pignoli nuts and pulse until almost smooth
- Add the cheese to the food processor along with 2 tablespoons of EVOO and pulse until combined. Set aside and prepare the aucchini
- When zucchini is nicely browned and tender put a pot of salted water on the boil the penne
- Boil the penne until al dente, reserve a half cup of the pasta water and then drain. Combine the pasta and pest over a low heat until combined. Add pasts water to thin as necessary. Finally toss with the zucchini.
- Zucchini Preparations
- Cut the zucchini into small spears and toss with a 1/2 tsp of Italian seasonings and 1 to 2 teaspoons of EVOO.
- Roast in a 400 degree oven until nicely browned and tender
Notes
- With the cost of pignoli nuts at an all-time high of a pound, I have been experimenting with different nuts, and next time I will substitute toasted almonds for the pignoli nuts.
32 responses to “Further Adventures at the Haddonfield Farmers Market”
Interesting! I’ve never come across micro broccoli greens. I am a big pest fan and sometimes use walnuts instead of pignoli nuts.
Thanks Vicki, I will give the walnuts try.
This sounds amazing Bernadette but what exactly are broccoli micro greens?
GM Jenna, microgreens are small shoots that grow from seeds and are harvested about 10 days after germination. Broccoli microgreens are the earliest stage of growth in which the broccoli plant begins to produce leaves, and the first pair of real leaves have emerged. That can happen between 7-and 10 days. There are all kinds of micro greens. I am going to start experimenting with other plants.
Sounds marvelous! I love a pasta dish like this that is quick to make and so satisfying. Micro-greens have so much flavor, and I’m glad to see them more and more.
Italian pine nuts have been really hard to source lately, and they are quite pricey. I like the flavor of Brazil nuts to replace them, the same kind of buttery consistency, but there are lots of nuts you could substitute.
I have Brazil nuts in the pantry. I will have to give them a try. I have done almonds and pistachios. Price for pignoli are in the stratosphere. Have a wonderful week. Enjoy every minute.
Interesting recipe with microgreens I’ll have to try it. My eyes are opened to new possibilities for pesto
My daughter recently informed me that she made pesto with the carrot top leaves.
Great looking pasta dish!
Thanks for introducing broccoli micro greens, which are new to me! 🙂
My pleasure Ronit. They are delicious and oh so good for you.
I too like microgreens and this looks like a perfectly delicious and satisfying meal.
It was Angie. I was happy that I experimented with the microgreen.
Hi Bernadette, a lovely pasta recipe. Thanks for sharing it.
Thanks Robbie. Your photos this week were mesmerizing.
I will be on the lookout for Broccoli Microgreens. I have had sunflower and radish microgreens, and they are delicious!
Thank you for this delicious recipe!
Thanks for visiting Nancy. I really like the radish microgreens as a salad addition. Don’t you?
Yes and they can be a bit spicy! Yum! The sunflower micro greens taste like sunflower seeds. Yum again!
A dish with micro greens – this is intriguing!
It was fun to create it and yummy to eat.
This sounds like a wonderful pasta dish, and I’m a big fan of pesto, so that’s even better! 🙂
Thanks Nancy. Enjoy!
I love the look and sound of this recipe, Bernadette. I’m going to make it tonight. I don’t have microgreens, but I do have basil in my garden as well as zucchini. I’ll let you know how it goes!
Enjoy!
It’s cooking right now!
My husband gave the meal an unsolicited approval!
Sounds like it was a fun outing to the market. Such a delish pasta you cooked with your purchases!
It was a fun morning. Thanks for stopping by.
this sounds delicious. Why could you not go outside?
GM Sherry, the air quality was terrible because of the Canadian forest fires. If you get a chance, could you vote for me – https://favchef.com/2023/bernadette-laganella
They are just beginning to get micro greens and edible flowers here I always use walniuts in my pesto as pine nuts are hard to find here and very expensive…I am happy you were able to get out to a farmers market they are they best for finding little gems 🙂
Hi Bernadette, I’ve never heard of micro broccoli before. The dish sounds wonderful.
It is very tender but has a distinctive broccoli taste. Thanks for your help with the contest Robbie and yes, you can vote every day.
👍🏻