We Tried Those Famous TikTok Pasta Chips
We Tried Those Famous TikTok Pasta Chips is a easy American recipe that serves 4. 450 calories per serving. Recipe by Rachael Ray Show on YouTube.
Prep: 15 min | Cook: 10 min | Total: 40 min
Cost: $30.32 total, $7.58 per serving
Ingredients
- 8 oz Dry Pasta (e.g., Penne or Fusilli) (uncooked, will yield about 2 cups cooked)
- 2 large stems Broccoli Stems (roughly chopped, outer skin peeled)
- 1/4 cup Fresh Parsley (loosely packed, roughly chopped)
- 1/2 cup Fresh Basil (leaves only, loosely packed)
- 1/2 cup Cashews (soaked) (soaked in hot water for 5‑10 minutes, then drained)
- 1 tablespoon Lemon Juice (freshly squeezed from half a lemon)
- 1/4 teaspoon Sea Salt (adjust to taste)
- 1/2 cup Olive Oil (extra‑virgin, for a rich pesto)
- 1 cup Cherry Tomatoes (halved)
- 1 cup Broccoli Florets (chopped into bite‑size pieces)
- 2 tablespoons Extra Fresh Parsley (for garnish, finely chopped)
Instructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the dry pasta and cook al dente according to package directions, about 8‑10 minutes. Drain and rinse under cold water to stop cooking; set aside in a large mixing bowl.
Time: PT10M
Temperature: boiling
Prep the Broccoli Stems
Trim off any tough outer skin of the broccoli stems with a small paring knife, then roughly chop the stems into 1‑inch pieces.
Time: PT5M
Prep Herbs and Cashews
Wash the parsley and basil. Roughly chop the parsley; keep the basil leaves whole for the blender. Soak the cashews in hot water for 5‑10 minutes, then drain.
Time: PT5M
Blend the Pesto
In a blender or food processor combine the chopped broccoli stems, parsley, basil, soaked cashews, lemon juice, sea salt, and olive oil. Blend on high until smooth, about 30‑45 seconds. If the pesto is too thick, add a splash of the reserved pasta water.
Time: PT2M
Combine Pasta and Pesto
Add the cooled pasta to the large mixing bowl, pour the broccoli‑stem pesto over it, and toss to coat evenly. Fold in the halved cherry tomatoes, chopped broccoli florets, and extra parsley.
Time: PT3M
Serve
Transfer the pasta salad to a serving dish, garnish with the remaining chopped parsley, and serve immediately or chill for up to 2 hours before serving.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 18g
- Fiber
- 5g
Dietary info: Vegetarian, Vegan, Low waste, Dairy‑free
Allergens: Tree nuts, Gluten
Ingredient Substitutions
- Instead of Dry Pasta (e.g., Penne or Fusilli): Any short pasta
- Instead of Broccoli Stems: Celery stalks
- Instead of Fresh Parsley: Cilantro
- Instead of Fresh Basil: Thai basil
- Instead of Cashews (soaked): Almonds, Sunflower seeds
- Instead of Lemon Juice: Lime juice
- Instead of Sea Salt: Kosher salt
- Instead of Olive Oil: Vegetable broth, Avocado oil
- Instead of Cherry Tomatoes: Grape tomatoes
- Instead of Broccoli Florets: Green peas
- Instead of Extra Fresh Parsley: Chives
Equipment Needed
- Large Pot
- Colander
- Cutting Board
- Chef’s Knife
- Blender or Food Processor
- Measuring Cups
- Mixing Bowl (large)
- Wooden Spoon or Spatula
- Serving Dish
Critical Steps — Do Not Skip
- Cooking pasta al dente ensures the salad has a pleasant bite.
- Blending the pesto to a smooth consistency is key for even coating.
- If the pesto is too thick, use reserved pasta water to achieve the right texture.
Chef Tips from the Video
- Toast the cashews lightly before soaking for a nuttier flavor.
- Use a mix of green and purple basil for a deeper color and aroma.
- For extra crunch, sprinkle toasted pine nuts on top just before serving.
Troubleshooting
Pesto is too thick and doesn’t coat the pasta well.
Add a splash of reserved pasta water or a little extra olive oil until the desired consistency is reached.
Pasta is mushy after mixing with pesto.
Cook the pasta al dente and rinse with cold water immediately to stop cooking; avoid over‑mixing.
Pesto tastes bitter from the broccoli stems.
Add a pinch more lemon juice or a tiny drizzle of honey/agave to balance bitterness.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended – texture of pasta and pesto changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; keep chilled beyond that.
Make-Ahead Tips
- Prepare the broccoli‑stem pesto up to 2 days ahead and store in the refrigerator; bring to room temperature before mixing with pasta.
- Cook the pasta ahead, rinse with cold water, and store in a sealed container to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of using broccoli stems in American low‑waste cooking?
In recent years, American home cooks have embraced nose‑to‑tail vegetable cooking, turning typically discarded parts like broccoli stems into flavorful ingredients. This reflects a broader sustainability movement that values reducing food waste while creating nutritious meals.
What are traditional regional variations of broccoli‑stem pesto in American cuisine?
While classic Italian pesto uses basil and pine nuts, American variations often incorporate local greens such as parsley, kale, or broccoli stems, and swap pine nuts for cashews or walnuts to keep costs low and flavors earthy.
How is low‑waste broccoli stem pesto traditionally served in the United States?
It is commonly tossed with pasta, spread on sandwiches, or used as a dip for raw veggies. In casual American gatherings, it often appears as a vibrant pasta salad at picnics or potlucks.
What occasions or celebrations is broccoli stem pesto pasta salad associated with in American culture?
The dish is popular for summer barbecues, backyard gatherings, and eco‑friendly potlucks where hosts highlight sustainable cooking practices.
How does this broccoli stem pesto fit into the broader American sustainable cooking tradition?
It exemplifies the "root‑to‑stem" philosophy, encouraging cooks to use every edible part of produce, reduce landfill waste, and create nutritious meals from leftovers—a hallmark of modern American home cooking.
What are the authentic traditional ingredients for broccoli stem pesto versus acceptable substitutes?
Traditional ingredients include fresh basil, garlic, pine nuts, Parmesan, and olive oil. Acceptable substitutes used here are parsley, cashews, and broccoli stems, which maintain texture and nutrition while keeping the dish plant‑based and low‑cost.
What other American dishes pair well with low‑waste broccoli stem pesto pasta salad?
It pairs nicely with grilled chicken or tofu, a crisp mixed green salad, corn on the cob, or a side of roasted sweet potatoes for a balanced, seasonal meal.
What makes this broccoli stem pesto pasta salad special in American low‑waste cuisine?
The recipe transforms a typically discarded vegetable part into a creamy, herb‑forward sauce, showcasing flavor depth without waste and offering a vibrant, colorful dish that appeals to both vegans and omnivores.
What are the most common mistakes to avoid when making low‑waste broccoli stem pesto pasta salad?
Common errors include overcooking the pasta, not soaking the cashews long enough (resulting in a gritty pesto), and using too little liquid, which makes the pesto too thick to coat the pasta evenly.
Why does this recipe use cashews instead of traditional pine nuts for the pesto?
Cashews are more affordable, have a milder flavor that lets the broccoli stems shine, and create a creamy texture without the higher cost and occasional allergy concerns associated with pine nuts.
Can I make the broccoli stem pesto ahead of time and how should I store it?
Yes, store the blended pesto in an airtight jar in the refrigerator for up to 2 days. Bring it to room temperature and stir before tossing with pasta to ensure even coating.
What does the YouTube channel Rachael Ray Show specialize in?
The YouTube channel Rachael Ray Show specializes in quick, approachable home cooking, featuring everyday recipes, kitchen hacks, and a focus on making delicious meals with minimal fuss for busy families.
How does the YouTube channel Rachael Ray Show's approach to low‑waste cooking differ from other American cooking channels?
Rachael Ray emphasizes practical, family‑friendly solutions that repurpose leftovers and scraps, often using simple pantry staples, whereas many other channels focus on gourmet techniques or specialty ingredients.
Last updated: September 2, 2026
