Broccoli Pesto Pasta, Goat Cheese and Fresh Figs

Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 4 Portions
Enjoy a quick and tasty pesto that is prepared with U.S. broccoli, almonds and pecans for an equally green and delicious result.


Broccoli and Almond Pesto

  • 1 U.S.grown broccoli, coarsely chopped
  • 1 cup of fresh basil
  • ¾ cup grated parmesan
  • a clove of garlic
  • ¼ cup U.S. almonds
  • ¼ cup U.S. pecans
  • ¾ cup olive oil
  • 3 tbsp lemon juice squeezed from U.S. lemon
  • sea salt and ground pepper


  • 2 cups pasta of your choice
  • 2 tbsp of butter
  • ¼ cup of caper
  • 1 French shallot, chopped
  • 4 fresh U.S. figs, quartered
  • ½ cup fresh goat cheese


  • In the bowl of a food processor, blend the broccoli, basil, parmesan, garlic, almonds, pecans, olive oil, salt and pepper until semi-smooth. There should still be a few pieces. Set aside. Add a little more olive oil if needed if the texture seems too thick and adjust the seasoning.
  • Bring a large pot of salted water to a boil and cook the pasta according to package directions.Reserve ½ cup cooking water and drain. Set aside.
  • Meanwhile, heat the butter in a large frying pan, add the capers, the French shallot and the quartered figs, cook for 2-3 minutes. Add the pasta, pesto and cooking water, toss to coat well and cook for an additional 2 minutes over medium heat.
  • Serve on each plate with crumbled goat cheese on top. Pepper generously.


Tip: Freeze the pesto in ice cubes trays or in an airtight jar for your meals to come this week!
Recipe courtesy of Émilie Murmure.
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