Broccoli Pesto Pasta
This vibrant recipe brings together tender pasta with a flavorful broccoli pesto that's brightened up with zesty lemon, garlic, and a hint of chili heat. Garnished with toasted pine nuts and a sprinkle of Parmesan, this dish is a delightful combination of comforting and refreshing flavors.
— Constant Cookbook
Ingredients
- 400g penne , farfalle or conchiglie pasta
- 250g broccoli , cut into florets
- 1 garlic clove , peeled
- 1 large lemon
- ½ tsp dried chilli flakes
- 3 tbsp pine nuts
- 5 tbsp extra-virgin olive oil
- 3 tbsp Parmesan (or vegetarian alternative), grated
Instructions
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 604 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 79 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.47 milligram of sodium
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