“A new delicious version of the Italian favourite, pesto pasta, with broccoli”
- 400 g penne
- 250 g broccoli florets
- 1 clove garlic
- 1 large lemon, zest and juice
- ½ tsp dried chilli flakes
- 3 tbsp or 30 g pine nuts
- 75 ml extra virgin olive oil
- 3 tbsp parmesan cheese, grated
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.
Notes : Try steaming the broccoli instead of boiling it, steaming really helps the broccoli to retain it’s flavour and nutrition.
Source : Good Food February 2004
Servings/Yield : 4 servings
Rating : 5 out of 5
Difficulty : Easy – Intermediate
Preparation Times : Prep: 5 Minutes Cook: 15 Minutes
Nutritional notes : Per Serving: 604 kcalories, protein 19g, carbohydrate 79g, fat 26 g, saturated fat 4g, fibre 5g, salt 0.47 g
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