Name: Pasta with Avocado Pesto and Broccoli
Total time: 45 min
Yield: Serves 4 to 6
Ingredients: 1/2 teaspoon table salt, plus salt for cooking broccoli and pasta; 12 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1⁄4 inch thick; 1 pound spaghetti or spaghettini; 1 ripe avocado, halved and pitted; 1 cup fresh basil leaves; 1/2 cup shelled pistachios or walnuts, toasted and chopped, divided; 3 anchovy fillets, rinsed; 2 teaspoons toasted fennel seeds; 1 teaspoon grated lemon zest plus 1 tablespoon juice; 1 garlic clove, minced; 1/4 cup extra-virgin olive oil, plus extra for drizzling

Pasta with Avocado Pesto and Broccoli

By America's Test Kitchen

Published on August 15, 2026

Time

45 minutes

Yield

Serves 4 to 6

Ingredients

½ teaspoon table salt, plus salt for cooking broccoli and pasta12 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1⁄4 inch thick1 pound spaghetti or spaghettini1 ripe avocado, halved and pitted1 cup fresh basil leaves ½ cup shelled pistachios or walnuts, toasted and chopped, divided3 anchovy fillets, rinsed2 teaspoons toasted fennel seeds 1 teaspoon grated lemon zest plus 1 tablespoon juice1 garlic clove, minced¼ cup extra-virgin olive oil, plus extra for drizzling

Before You Begin

For the best results, you’ll need to use a fully ripe avocado here. To tell if your avocado is fully ripe, press the bottom opposite the stem nub. Avocados don’t ripen uniformly—they ripen first at the stem end, then down to the bottom of the fruit. So if the bottom of your avocado feels satisfyingly squishy, then the rest of it will be ripe too.

Instructions

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and peeled stalks from 12 ounces broccoli, sliced ¼ inch thick, and cook for 1 minute. Add 12 ounces broccoli florets, cut into 1-inch pieces, and cook until stalks and florets are tender, 2 to 3 minutes longer. Using slotted spoon, transfer broccoli to colander set over bowl (do not discard boiling water). Let broccoli drain and cool slightly, about 5 minutes, then pat dry with paper towels; set aside.

Add 1 pound pasta to reserved boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.

Process 1 cup cooled broccoli; 1⁄2 cup pasta cooking water; 1 ripe avocado; 1 cup fresh basil leaves; 1⁄4 cup toasted, chopped pistachios; 3 rinsed anchovies; 2 teaspoons toasted fennel seeds; 1 teaspoon grated lemon zest; 1 tablespoon lemon juice; 1 minced garlic clove; and ½ teaspoon salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add ¼ cup oil until incorporated, about 15 seconds.

Add pesto to pasta in pot and toss until sauce evenly coats pasta, adjusting consistency with remaining reserved cooking water as needed. Stir in remaining cooked broccoli and season with salt and pepper to taste. Sprinkle with remaining 1⁄4 cup pistachios and drizzle with extra oil. Serve.