We’re always looking for ways to sneak some extra veggies into our meals and this pesto pasta with broccoli is no exception. The charred broccoli gives a delicious flavour and texture to the basil pesto.
Ingredients
- 1 head of broccoli (cut into florets)
- 2 cups basil
- ⅓ cup roasted almonds
- 1 garlic clove (crushed)
- 1 lemon (juice and zest)
- 1 cup parmesan cheese (grated)
- ⅓ cup olive oil + extra for cooking
- 400g pasta (we used mafaldine)
- Extra parmesan
- Salt and pepper
Method
- Heat a little butter or olive oil in a large pan over medium heat. Add the broccoli and a pinch of salt and pepper.
- Cook for 5-7 minutes not stirring too often so it gets charred in places. If it is sticking to the bottom of the pan add a little water to allow the broccoli to steam slightly. You want it to be cooked through and nicely charred.
- Once cooked, remove from the heat and add to a food processor or blender along with the basil, almonds, garlic, lemon juice and zest, parmesan cheese, salt and pepper.
- Blitz until combined but still a little chunky, add the olive oil and then blitz again until combined. You don’t want it to be a puree but you also don’t want big chunks of broccoli or almonds.
- Cook the pasta as per packet instructions making sure you reserve some pasta water.
- Drain the pasta and add back into the pot with the pesto, toss well to make sure all of the pasta is covered in pesto. Add a little pasta water so the pesto can coat and stick nicely to the pasta.
Variations
- You can also make this dish using store-bought pesto (we like the Genoese brand) and leaving out the basil, garlic, olive oil, almonds and parmesan.
