plates to share
TEST KIT CHEN NOT ES
It is very important to remove excess moisture from the base to ensure that it holds together when cooked.
FRESH PASTA WITH BROCCOLI PESTO
SERVES 4; MAKES 1½ CUPS PESTO PREP TIME: 15 MINUTES
• 200 g broccoli, cut into florets
• ¼ cup (40 g) unsalted roasted cashews
•2/3 cup loosely packed fresh flat-leaf parsley
• 1 clove garlic, chopped
• ¼ cup (20 g) finely grated Parmesan
• 1 tsp finely grated lemon zest
• ¼ cup (60 ml) lemon juice
• 2 tbsp water
•1/3 cup (80 ml) extra-virgin olive oil
• 500 g fresh pasta, cooked, to serve
1. In a food processor, pulse the broccoli, cashews, parsley and garlic until finely chopped. Add the Parmesan, lemon zest and juice, and the water; process until combined. With the motor running, add the oil in a thin steady stream until combined; season to taste.
2. Serve the broccoli pesto tossed through the cooked pasta.
