Broccoli Pesto Pasta
Delicious fresh pasta coated in a fresh and flavourful broccoli pesto sauce
Prep Time30 minutes mins
Cook Time5 minutes mins
Total Time35 minutes mins
Course: Lunch / Main meal
Cuisine: Italian Inspired
Servings: 5 people
Calories: 505kcal
- 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
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.
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.
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