Broccoli pesto pasta
This beautiful pesto pasta is done in 30 minutes.
Ingredients
1 1/2 cup pasta shapes (spiral or bows)
1 head broccoli, cut into florets
1 clove garlic, crushed
60g sunflower seeds
2 tablespoons Parmesan cheese, grated
1 lemon, zest and juice
1/2 cup basil leaves
1/2 cup mint leaves
pepper
1/2 cup frozen peas, defrosted
1/2 zucchini, sliced
Method
- Cook pasta according to packet instructions. Drain pasta, saving about ½ a cup of the cooking water.
- While pasta is cooking, put the broccoli, peas and zucchini in a covered, microwave safe container with 1 tablespoon of water. Microwave for 3 minutes or until the broccoli and zucchini are just tender.
- In a food processor, blitz half the cooked broccoli with the garlic, sunflower kernels, parmesan, lemon zest, 3 tablespoons lemon juice and fresh herbs until it is a chunky pesto texture. If it’s too thick, add a little of the pasta cooking water. Add more lemon juice and black pepper to taste.
- Mix the pesto, pasta and vegetables together and serve.
