Pesto Pasta
Homemade pesto with broccoli and pasta — simple, quick, and nutritious.
Ingredients
spaghetti
9 oz (250 g)
broccoli florets
15-20 small
garlic (roughly chopped)
2 large cloves
pine nuts
3 tbsp
Parmesan cheese (fresh finely grated, plus extra for serving)
4 tbsp
fresh basil leaves (2{ oz/60g)
1 large bunch
olive oil
1/3 cup
salt and pepper
Instructions
1
Step 1
Put the garlic and pine nuts in a food processor and blend until coarsely chopped. Next, add the Parmesan and basil and blend again until a coarse purée.
2
Step 2
Pour the olive oil into the food processor and blend to make a smooth mixture. Season to taste. Transfer the pesto to a jar with a lid.
3
Step 3
Fill a large saucepan three-quarters full of water. Add 1 teaspoon of salt and bring the water to the boil. Lower the pasta into the pan.
4
Step 4
Cook the pasta according to the instructions on the package. About 4 minutes before the pasta is cooked, add the broccoli and simmer.
5
Step 5
Drain the pasta and broccoli but reserve 2 tablespoons of the cooking water. Return the pasta and broccoli to the pan with the cooking water.
6
Step 6
Add enough pesto to coat the pasta and broccoli (you may have a some leftover). Stir and divide the pasta between four shallow bowls.
