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Broccoli Pesto Pasta
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Broccoli Pesto Pasta

25 minServes 4Nutri-Score B€€
from @clarekeenan_1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pastaGrains320 g
  • broccoli (cut into florets)Produce400 g
  • fresh basil (leaves picked)Produce30 g
  • garlic (peeled)Produce2 pieces
  • pine nuts (lightly toasted)Nuts & seeds40 g
  • parmesan (grated)Dairy50 g
  • olive oilPantry80 ml
  • lemon juice (freshly squeezed)Produce15 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

474kcal

Carbs
63 g
Proteins
14 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Food processor
  • Colander
  • Frying pan

step by step

Method

  1. Cook the broccoli

    • Bring a large pot of salted water to a boil.
    • Add the broccoli florets and blanch until just tender.
    Step 1

  2. Cook the pasta

    • Add the pasta to the same boiling water.
    • Cook until al dente, then drain, keeping a little cooking water.
    Step 2

  3. Make the broccoli pesto

    • Blend the blanched broccoli with the basil, garlic, pine nuts, parmesan, olive oil and lemon juice.
    • Season with salt and pepper and blend to a smooth pesto.
    Step 3

  4. Combine and serve

    • Warm the pesto briefly in a pan with a splash of pasta water.
    • Toss in the drained pasta until evenly coated.
    • Serve with extra parmesan and black pepper.
    Step 4
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