Gluten FreeThis gluten free Peppery Broccoli Arugula Pesto Pasta is gonna rock your world! A pesto pasta with broccoli and arugula and packed with nutrition and flavor! An easy pasta dinner for a quick weeknight dinner or healthy lunch! Ready in under 30 minutes and vegan friendly. Can’t beat that now, can you?
Okay y’all! Last day of July! What the what?? That being said, it’s time to pep things up for new month. Pep? As in peppery broccoli arugula pesto pasta! Say that 10x fast. Lol! Sorry, I’m sleep deprived and hungry. Which makes me extra corny.
Oh yes, we’re talkin peppy pesto! Gah, I am obsessed with making homemade pesto this summer. Can’t stop, won’t stop! The abundance of leafy greens, summer veggies, and basil has my foodie heart jumping for joy!
But you should probably know what makes this summer pesto pasta so peppy! Peppery? It’s that broccoli and rocket! Rocket, as I’m arugula!!
Did you know that people in New Zealand and parts of Europe call arugula rocket? I’m sure you did I am the only one that didn’t! Ya, Funny story about that rocket.
When we lived in NZ, my mother in Law would call us from the store asking if we wanted rocket for salads and sandwiches. I was so confused. I thought maybe she was referring to pepper or some sort of spicy dip? It wasn’t until about the third time she came home with a “bag of rocket” that I got it. “Ohhhh you mean arugula??!! ” She would then reply. “Yes, you American! ” 😂
Anyways, that name for arugula will forever be a funny memory in my heart!
Now let’s discuss this rocket arugula broccoli pesto pasta! The American Version.
Ingredients 👇🏻
For that peppery pesto you will need :
- Broccoli
- Smoked Or Roasted Almonds
- Nutritional Yeast Or Parmesan
- Garlic Cloves And Onion
- Arugula
- Crushed Red Pepper And Black Pepper
- Lemon
- Olive Oil
That peppery pep all makes sense now, right?
Pep as in rocket power! Peppery Arugula, and one heck of tasty pesto pasta! Made rocket fire fast! See what I did there? Ha!
Okay no just toss your pesto in with cooked gluten free rice noodles, a spiralized vegetable noodle, or another gluten free pasta of choice. A handful of cherry tomatoes, marinated olives, and extra broccoli sprouts to top! Here’s my other tip. If you don’t want to actually cook gluten free pasta, use Asian rice noodles! Most of those type of rice noodles/sticks you can just soak in hot water for 30 minutes. Then rinse cold and toss all in a pan super cook with the pesto and tomatoes.
Snappy, peppy, peppery, PERFECT! I can’t stop saying that word ya’ll!
Pretty sure you will get like 10 servings of vegetables without even knowing it! Plus this plant power pesto pasta bowl actually has a decent amount of protein. WOO! Oh and Vegan friendly and gluten free, of course!
I won’t judge for rolling your eyes at my humor. Go for it! But while you’re rolling your eyes, please wipe the drool, cause this dish should have made you super hungry! Mmm k?
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Broccoli Arugula Pesto Pasta
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
Print Recipe
Pin RecipeDescription
A quick and healthy Broccoli Arugula Pesto Pasta! Gluten free, vegetarian with vegan option.
Ingredients
FOR the PESTO:
- 2 cup broccoli – chopped without stems
- 1/2 cup smoked or roasted almonds
- 1/3 c nutritional yeast or parmesan
- 3 garlic cloves
- 2/3 cup arugula
- 1/2 tsp salt
- 1/4 tsp black pepper pepper
- 1/4 tsp of onion powder
- 1/2 tbsp Crushed red pepper
- 1/2 lemon juiced
- 1/2 to 2/3 c olive oil
FOR THE PASTA:
- 4 ounces rice noodles, gluten free spaghetti pasta, or spiralized vegetable noodles,
- Red pepper flakes to garnish
- 1 oz marinated sliced green olives
- Lemon wedge to garnish
- microgreens or broccoli sprouts to garnish
- Salt and black pepper to taste
- 2 tbsp crushed smoked or roasted almonds to top.
- Optional topping – grated Parmesan or non dairy cheese topping of choice.
Instructions
- First make sure your broccoli stems are cut off. You just want to use the floret part. Place broccoli in food processor first, and blend until finely chopped.
- Add in your almonds, nutritional yeast (or grated parmesan), seasonings, and arugula . Blend and pulse again until all is mixed. Squeeze the lemon evenly around the blended pesto.
- Close the lid, except for the the top hole, and place food processor on low. Slowly drizzle in oil while food processor is going. Stop and scrape sides if needed. Pulse until smooth. If you want thinner pesto, add more oil or a touch water. Adjust salt/pepper to taste if needed.
- Now prepare the pasta.
- If you are using the rice noodles, bring a large pot of water to a boil. Add the noodles 2-3 minutes. Be sure not to overcook.
- Remove noodles from stove. Drain. Rinse in cold water, then add back to pot with 2/3 cup of pesto. NOTE –> If you are using regular gluten free pasta, cook according to package. Usually 6-8 minutes is sufficient for boiling. Rinse in cold water after cooking.
- Add in handful of tomatoes and any extra seasonings. Mix together on medium until tomatoes are cooked and pesto is mixed through.
- Serve into bowls and top with broccoli sprouts, sliced olives, crushed almonds, salt/pepper, red pepper flakes, and olives.
- Drizzle of olive oil if desired. Feel free to add in a protein of choice!
Notes
- Pesto makes around 2 cups. You will only need 2/3 cup or less for this recipe. So keep the rest to spread on toast or add to potato salad!
- Category: main, dinner
- Cuisine: American
Keywords: pesto pasta, meatless meals, vegan, vegetarian, gluten free
Hit me up! What’s your favorite pesto recipe or pesto pasta recipe?
Cheers to a PEPPY week!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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Susie @ Suzlyfe says
July 31, 2017 at 6:28 AMWhat an interesting way to make pesto! You are a genius!
Debs says
July 31, 2017 at 8:00 AMOkay thank you for this recipe on so many fronts. Thanks for a pesto with out pine nuts and parmesan. Amen.
Thanks for using rocket/arugala and not basil and thanks for throwing olives on there. A super awesome summer recipe!
Annmarie says
July 31, 2017 at 8:45 AMOh wow, this looks incredible. Definitely going on my “must make” list!
Mary Ann | The Beach House Kitchen says
July 31, 2017 at 9:20 AMLove this pesto Lindsay! I’ve never tried pesto with broccoli, but I will definitely be giving your recipe a go. Love the addition of the olives and the change up to almonds!
Matt Robinson says
July 31, 2017 at 10:26 AMSo much goodness and packed with flavors, I love this!
Jennifer @ Show Me the Yummy says
July 31, 2017 at 10:27 AMI <3 pesto so much!
Lexi @Lexi'scleankitchen says
July 31, 2017 at 10:37 AMYou had me at broccoli pesto!! This salad looks like the perfect way to use this Summer’s produce! Cannot wait to give it a try! Also love that there is a vegan/dairy-free option!
naomi says
July 31, 2017 at 11:08 AMOMG – love this story. I can totally relate. I discovered rocket in England while doing a semester abroad there and then came back here looking for it under that name rather than arugula!!
This pasta dish – has my name all over it. A handful of my faves in one dish? Yasss.
Tara | Treble in the Kitchen says
July 31, 2017 at 11:46 AMI also LOVE making homemade pesto, but NEVER thought to include broccoli. Gonna have to try for sure!
Maria says
July 31, 2017 at 11:51 AMI want this for dinner!
Laura @ Sprint 2 the Table says
July 31, 2017 at 12:13 PMI can tell you exactly when I learned what rocket lettuce was – I was at a pizza place called Serious Pie in Seattle (which is amazing, btw) and my dad and I ordered a pie with rocket lettuce. We have no idea what it was, but when it came out, we realized it was arugula! I think I was 25. 🙂
I just asked Vegas if I could start sending her recipes to make me while I can’t walk. This is being sent riiiiiiiight now!
Cotter Crunch says
August 1, 2017 at 11:02 PMI think we should go back to this place and order rocket together. Post surgery?
dixya @food, pleasure, and health says
July 31, 2017 at 12:23 PMi have never tried broccoli in pesto but you are making me want to try this soo bad!
Cotter Crunch says
July 31, 2017 at 6:51 PMOh girl! I think you’re gonna looooove
Heather Christo says
July 31, 2017 at 1:44 PMThis looks absolutely delicious and I am totally making some version of this tonight!
Cotter Crunch says
July 31, 2017 at 4:24 PMyea! keep me posted!
Jody - Fit at 59 says
July 31, 2017 at 1:49 PMI am not a pasta person but that does look dang good! 🙂
Cotter Crunch says
July 31, 2017 at 2:44 PMhow about I make you chicken and you put it on that? 😉 I would deliver if i could!
Jody - Fit at 59 says
July 31, 2017 at 5:00 PMDelivery would be fun! How about in Hawaii! 🙂
Megan @ Skinny Fitalicious says
July 31, 2017 at 2:46 PMI would be confused by rocket too lol. Love that you added broccoli here!
Cotter Crunch says
July 31, 2017 at 4:24 PMright? although rocket is a cool name haha
Erin says
July 31, 2017 at 3:31 PMQuick dishes like this are my jam!
Liz @ Floating Kitchen says
July 31, 2017 at 4:28 PMOk you’re blowing my mind here. I love making pesto with ingredients other than basil, but NEVER would have thought to try broccoli. Genius, girl. Can’t wait to make this!
Sam @ Bites of Wellness says
July 31, 2017 at 7:57 PMEverything about this made me SOOOOO excited for pesto!! I’m totally loving the peppery kick from arugula. We keep at least 1 bag in the fridge at a time! I have never thought to add broccoli to the mix though! So good!!
Gaby Dalkin says
July 31, 2017 at 8:19 PMThat pesto looks unreal!!
Alice @ Hip Foodie Mom says
July 31, 2017 at 10:28 PMCan’t wait to try this! I love pasta dishes like this!
Ben Myhre says
August 1, 2017 at 6:29 AMThis looks beautiful. Also, today I leaned the phrase ‘rocket’. Funny.
Cotter Crunch says
August 1, 2017 at 8:11 AMhaha right? I like rocket name better
Emily says
August 1, 2017 at 9:37 AMIt’s so fun to go to other countries and find that they call some foods different names. And this pesto looks INCREDIBLE. I can’t imagine all the flavor that is popping through that pesto. 🙂
Nicole @ Young, Broke and Hungry says
August 1, 2017 at 1:40 PMThis pesto looks out of this world amazing! So much flavor.
Cotter Crunch says
August 1, 2017 at 3:52 PMyou know it! i am a pesto lover!
Natasha @ Salt & Lavender says
August 1, 2017 at 3:54 PMThis looks delicious!! I did know about rocket, but that’s probably because my husband is English, and I discovered that myself when we went there the first time together haha. I think “rocket” just sounds better than “arugula”! It’s arugula here in Canada too.
Cotter Crunch says
August 1, 2017 at 10:55 PMhaha rocket does sound more peppy and fun!
tieghan Gerard says
August 1, 2017 at 11:20 PMI am always game for a bowl of cheesy pasta. I could not love this recipe more. YUM!
Natasha says
August 3, 2017 at 8:43 AMHi
For the nutritional yeast or Parmesan, is it 1/3 cup? It doesn’t say in the recipe. Thanks! Immexcited to makenthis
Cotter Crunch says
August 3, 2017 at 8:49 AMoh it’s 1/3 cup! I’ll update!! Thanks. You can use 1/4 cup if you want thinner pesto.
Agness of Run Agness Run says
August 4, 2017 at 7:58 AMYum! I love pasta dishes and I will definitely try yours! Is this dish better with nutritional yeast or parmesan?
Cotter Crunch says
August 4, 2017 at 8:56 AMoh tough call! I kinda like nutritional yeast better.
Cassie Autumn Tran says
August 5, 2017 at 12:24 AMLooks like an amazing recipe! And I did try saying this recipe name ten times fast!
Shlomo says
October 31, 2017 at 9:00 AMWe are always looking for ways to include broccoli in our meals. Thanks for this idea of including it in pesto. BTW, your photos are making me hungry and I just finished my lunch!
Christina says
November 29, 2017 at 10:35 AMI want all of this recipe, in my mouth, right now. I’m seriously drooling all over my keyboard as I type. I’m pinning this recipe for later, I’m excited to make this!
Cotter Crunch says
November 29, 2017 at 11:27 AMHaha wipe that drool and pin away! <3
Jen @ keto diet says
February 2, 2018 at 10:49 AMThank you for sharing your tips on peppery broccoli arugula pesto pasta!
★★★★★
olive jason says
July 17, 2018 at 5:26 AMthis version looks to good definitely trying this tonight
Ashlyn @ F5 Method says
February 21, 2019 at 8:43 AMThis pasta looks absolutely stunning and I love anything with a healthy dose of black pepper!
Lindsay Cotter says
February 21, 2019 at 11:30 AMright? me too! My fav
Martin says says
March 19, 2019 at 7:05 AMGreat post, I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. This looks absolutely delicious and I am totally making some version of this tonight! This looks beautiful. Also, today I learned the phrase ‘rocket’. Funny.
★★★★★
Lindsay Cotter says
March 20, 2019 at 12:35 PMThank you for your kind words! We actually do have a print option for all of our recipes! If you scroll to the very top of the page, right underneath the title, there is a button to “Print Recipe” 😃 There is usually an option at the top of the recipe as well!🙌
Allyson says
May 27, 2019 at 6:56 PMThis is amazing! I didn’t have enough almonds on hand so I used pine nuts. Super savory!
★★★★★
Lindsay Cotter says
May 28, 2019 at 11:44 AMOh love the addition of pine nuts. Like real pesto! Yum thanks ALlyson!