BROCCOLI PESTO PASTA
This pasta dish should be in your must-make list. Thrifty on ingredients, the broccoli creates a creamy pesto that’s so simple to make.
PER SERVING
581 cals, 27g fat, 6g sat fat, 58g carbs
SERVES 2 PREP 10 MINS
COOK 15 MINS
✣ 150g trofie pasta or other small pasta shape
✣ 30g walnuts, toasted
✣ 200g broccoli, florets and stalk
✣ Small pack basil leaves, plus extra to serve
✣ 30g Parmesan, finely grated (or use a vegetarian alternative), plus extra to serve
✣ Zest and juice 1 lemon
✣ 1 garlic clove, crushed
✣ 2tbsp olive oil
✣ Pinch chilli flakes
1 Cook the pasta according to the pack instructions.
2 Whizz the walnuts in a food processor with the remaining ingredients until fairly smooth. Taste and season with salt and pepper and add more lemon juice, if you like.
3 Drain the pasta, reserving about 100ml of the cooking water. Return the pasta to the pan with the pesto and a splash of the cooking water, stirring until warmed through
