Delight in our nutrient-dense pesto pasta, supercharged with flavour! Our vibrant version brings together immune-boosting broccoli with a fresh basil pesto for your dose of antioxidants and healthy fats. We used our entire pesto mix for a thoroughly coated pasta, however you can choose to use half the quantity, and freeze the remainder for another day. Serve as is, or gently toss through your favourite protein.
Time to cook: 20 minutes
Serves: 3-4
Ingredients:
- 1 bunch basil, 2 cups packed leaves, approximately 35g
- ⅓ cup (45g) toasted pine nuts
- ½ cup (40g) grated parmesan cheese
- ⅓ cup extra virgin olive oil
- 2 garlic cloves, peeled
- 300g (10.5oz) pasta of choice
- 1 head broccoli, florets diced small
- 1 cup reserved pasta water
To serve
- 1 lemon
- Chilli flakes
Method:
To make the pesto, combine the basil leaves, pine nuts, grated parmesan, garlic cloves and extra virgin olive oil in the bowl of a food processor. Add a pinch of sea salt and some black pepper and pulse until the pesto comes together.
Cook the pasta as per the packet instructions. When the pasta has 2 minutes of cooking time left, add the broccoli florets to the pot. Just before draining, scoop out 1 cup of starchy pasta water and set aside.
Drain the pasta and broccoli and transfer to a serving bowl. Add the pesto and half of the reserved pasta water. Use tongs to toss the pasta together and evenly coat it in the pesto. You can add some more pasta water if needed.
Squeeze the lemon juice over the top and garnish with extra grated parmesan cheese, black pepper, a little sea salt and chilli flakes, if using.
