Broccoli Pine Nut Pesto Pasta

Spice level = Low

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Mariachi Ninja Broccoli Pine Nut Pesto past in a bowl

Looking for a delicious and quick recipe for meatless Monday? This pasta dish is creamy, hearty and healthy but also extremely satisfying and filling. The little bit of heat comes from our SH’ That’s Hot! Award winning sauce, Mariachi Ninja.



2 Tbl. Olive or Vegetable Oil

½ yellow cooking onion, diced

1 bunch of broccoli (3-4 stalks) – chopped (save stalks from broccoli)

1 container of Baby Bella mushrooms, sliced

4 cloves of fresh garlic, minced

1 box Penne pasta

Salt & pepper



Broccoli stalks (from above)

¼ cup of pine nuts

2 Tbl. Extra Virgin Olive Oil (EVOO)

¼ cup of herbs (I use mostly basil but usually also throw in dill, parsley or chives)

¼ to ½ cup of water

2 Tbl. SH’ That’s Hot! Mariachi Ninja hot sauce



Put pasta water on to boil. Once boiling, add broccoli stalks and boil for 10-15min until soft. While cooking, in a separate skillet or pan, heat oil on medium heat. Once hot, add onions, mushrooms, broccoli & garlic. Cook 5 minutes or until broccoli is softened a bit. Add salt & pepper to taste and set aside. In a dry cast iron skillet, toast pine nuts until brown and remove from heat. Once the broccoli stalks are softened, put them in a food processer with the pine nuts and all other ingredients in the pesto. Blend until smooth. Add 1st ¼ cup of water then more to desired consistency (should be smooth but still creamy, not watery). Add to pasta – toss and serve.

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