Broccoli Pesto Pasta
Delicious fresh pasta coated in a fresh and flavourful broccoli pesto sauce
Servings: 5 people
Calories: 505kcal
Equipment
- High seed blender or food processor
Ingredients
- 200g (2 cups) broccoli florets
- 35g / ¼ cup pine nuts
- 1 small garlic clove
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- ½ cup (50g) freshly grated parmesan cheese
- ¼ cup (60ml) extra-virgin olive oil
- 1 small handful fresh basil leaves
- salt & pepper to taste
Serving Suggestion
- 400g / 14 oz pasta of choice
Instructions
Broccoli Pesto
- Place the broccoli florets into a steamer basket. Fill a pot with about an inch of water and bring to a simmer over medium heat. Place the steamer basket over the pot, cover, and steam for around 4 minutes, until tender but not mushy.
- Add all ingredients to a high-speed blender or food processor and blend/pulse until you achieve your desired texture. You can leave it chunky or blend it to a creamy smooth texture (as pictured).
- Taste, season and adjust to suit taste.
Pasta
- Bring a large pot of water to the boil. Add the pasta and cook according to package directions.
- Drain the pasta, reserving one cup of the pasta water. Return the pasta to the pot, add the pesto sauce and toss to coat. Add a little of the reserved pasta water to thin out the sauce as needed.
Video
Notes
Serving a baby? Refer to the Recipe FAQ section (above) for information and serving suggestions.
See the ingredient information section (above) for dairy-free / nut-free suggestions.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. Calculated with pasta making 5 portions.
Nutrition
Calories: 505kcal | Carbohydrates: 64g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 179mg | Potassium: 367mg | Fiber: 4g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 39mg | Calcium: 158mg | Iron: 2mg