Snake in Broccoli Pesto: A Playful Pasta Recipe

Snake in broccoli pesto is a playful pasta dish made by shaping long strands of spaghetti into a curled “snake” and coating them in a bright, savory pesto of broccoli, basil, Parmesan, nuts, and lemon. It is an easy family-style dinner: the broccoli cooks alongside the pasta, then blends into a smooth sauce that clings to every strand.

Ingredients

12 oz (340 g) spaghetti
1 medium head broccoli, about 12 oz (340 g), trimmed into florets; peel and dice the tender stem
1 packed cup (25 g) fresh basil leaves
1 small garlic clove, peeled
⅓ cup (35 g) finely grated Parmesan, plus more for serving
¼ cup (30 g) toasted pine nuts or walnuts
⅓ cup (80 ml) extra-virgin olive oil, plus 1 teaspoon (5 ml) for the eyes
1 tablespoon (15 ml) fresh lemon juice
½ teaspoon fine salt, plus more for the pasta water
¼ teaspoon black pepper
2 pitted black olives, cut into small pieces, for the eyes
1 strip roasted red pepper, about 1 × 3 inches (2.5 × 7.5 cm), for the tongue

Instructions

Bring a large pot of water to a boil. Salt it generously, as you would for pasta. While it heats, cut the broccoli into small florets and dice the peeled stem so the pieces cook at roughly the same rate.
Add the broccoli to the boiling water and cook for 3 minutes, until bright green and easily pierced but not falling apart. Lift it out with a slotted spoon and put it in a colander. Keep the water boiling for the spaghetti.
Cook the spaghetti in the same pot according to the package directions until just al dente. Before draining, scoop out ½ cup (120 ml) of the starchy cooking water. Drain the pasta; do not rinse it.
While the pasta cooks, make the pesto. Put the broccoli, basil, garlic, Parmesan, nuts, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until mostly smooth, stopping to scrape down the sides. Add reserved pasta water 1 tablespoon (15 ml) at a time, pulsing between additions, until the pesto is thick but easy to toss. You may not need all the water.
Return the drained spaghetti to the warm pot, off the heat. Add about three-quarters of the pesto and toss with tongs until the strands are evenly coated. Add more pesto or a splash of pasta water if the sauce looks tight or gathers at the bottom. Taste and adjust the salt, pepper, or lemon.
To form the snake, use tongs to lift and wind a long portion of spaghetti into a loose coil on a large platter, leaving one end curved into a head and the other narrowing into a tail. Add more pasta around the coil to make a continuous, winding shape. Spoon any remaining pesto over bare patches.
Set the olive pieces on the head for eyes and tuck the red pepper strip beneath the front of the coil as a tongue. Drizzle the eyes with a little olive oil if you like, scatter over extra Parmesan, and serve promptly.

Tips

Cut the broccoli evenly and avoid overcooking it. Three minutes in boiling water keeps its color vivid while making it soft enough to blend smoothly.
Use a food processor for the most even sauce. A blender works too, but you may need to stop and scrape it often; add pasta water gradually rather than pouring it all in at once.
If you do not have pine nuts, walnuts are a practical substitute with a deeper, earthier flavor. For a nut-free version, use sunflower seeds or omit the nuts; the pesto will be less rich but still blend well.
Shape the pasta on a warm platter just before serving. If it sits, the strands can stick together; loosen them with a spoonful of hot pasta water and a little extra pesto.

Serving Suggestions

Serve the pasta as the centerpiece of a casual lunch or dinner, with a green salad dressed in lemon vinaigrette and warm focaccia or garlic bread. Roasted cherry tomatoes or sliced tomatoes add a juicy contrast to the creamy pesto. For individual servings, coil a portion of spaghetti on each plate and make a small head with the olive eyes and pepper tongue; the platter version is easier when feeding a group.

Offer extra Parmesan, black pepper, and lemon wedges at the table. The dish is filling on its own, but grilled chicken, white beans, or chickpeas can be served alongside for a more substantial meal. Keep additions separate if you want the snake shape to remain easy to see.

Variations

For a sharper, greener pesto, replace half the basil with flat-leaf parsley or baby spinach. The sauce will taste less distinctly basil-forward, but it will still be fresh and mild. You can also use pecorino Romano instead of Parmesan; it is saltier and tangier, so start with a little less and season at the end.

For a dairy-free version, omit the Parmesan and add 2 tablespoons (10 g) nutritional yeast, then adjust salt and lemon to taste. For a more substantial pasta dish, toss in drained white beans or peas after combining the pasta and pesto. To make the presentation simpler, serve the pesto-coated spaghetti in a large bowl and arrange the olive eyes and pepper tongue on one end rather than winding a detailed coil.

Storage and Reheating

For food safety, refrigerate cooked pasta within 2 hours of serving. Store leftovers in a covered container in the refrigerator for 3–4 days. The pesto may darken slightly as it sits, but that does not necessarily mean it has spoiled; discard it if it has an off smell, visible mold, or an unusual texture. Freeze leftovers in an airtight container for up to 2 months for best quality, though the pasta may soften after thawing.

Reheat only the portion you plan to eat in a covered pan over low heat with 1–2 tablespoons (15–30 ml) water, stirring gently until steaming hot throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check with a food thermometer. A microwave also works: cover the dish, heat in short intervals, and stir between intervals so it warms evenly. Add a little fresh pesto, lemon, or Parmesan after reheating to brighten the flavor.

Frequently Asked Questions

Can I make the broccoli pesto ahead?
Yes. Make it up to 2 days ahead and refrigerate it in a tightly covered container. Press a piece of parchment or plastic wrap against the surface to limit browning. Bring it close to room temperature and loosen with warm pasta water before tossing.

Can I use a different kind of pasta?
Yes. Linguine, fettuccine, bucatini, or another long pasta can form the snake shape. Short shapes such as fusilli or penne work with the pesto, but they are less suitable for making a winding coil.

Why is my pesto thick or grainy?
Broccoli can make a dense pesto, especially if it is not cut small or the processor is overloaded. Add reserved pasta water a tablespoon at a time and pulse until it loosens. If it is grainy, process longer and scrape down the bowl; a small drizzle of oil can help it turn smoother.

Can I make the dish without nuts?
Yes. Omit them or replace them with sunflower seeds. The pesto will have less nutty richness, but the broccoli, basil, cheese, and olive oil still make a flavorful sauce. Check that any packaged seeds are suitable for the diners’ dietary needs.

How do I keep the snake shape from collapsing?
Use warm, freshly drained spaghetti and coat it evenly so the strands cling together. Wind it loosely with tongs rather than pulling it tight, and finish shaping just before it goes to the table. A little extra pesto helps the coils hold, but too much loose sauce can make them slide.

Can I serve this cold?
It is best warm, when the pesto coats the pasta easily. You can serve leftovers chilled as a pasta salad, but toss them with a splash of olive oil or lemon first because refrigerated pasta firms up and the sauce thickens.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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