Broccoli pesto pasta

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Good Food

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1. Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
2. Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
3. Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated parmesan, toss the pasta well and serve.

Per serving

604 kcalories, protein 19g, carbohydrate 79g, fat 26 g, saturated fat 4g, fibre 5g, salt 0.47 g

'Quick and easy with lovely fresh aromas. Great midweek supper or for Saturday night served with bacon or smoked sausage.'

Latest comments and suggestions

• Narlene

  07 November 2007

  Narlene rated and commented on this recipe

  

  Great dish and a regular dish on our table mid-week. I added a couple of teaspoons of basil pesto to give it a bit of extra flavour.

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• Cherry ontop

  13 February 2008

  Cherry ontop rated and commented on this recipe

  

  I have made this both as a family mid-week meal in the garden but also on a winters night for a veggie guest - both with great success! Pine nuts give it an unusual edge.

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• pisike

  01 March 2008

  pisike rated this recipe

  

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• Jo's Recipes

  13 March 2008

  Jo's Recipes rated and commented on this recipe

  

  I left out the pin nuts, as didn't have any. So added creme fraiche and salmon. Yummy!!

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• Lynsey

  31 March 2008

  Lynsey rated this recipe

  

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• josephina

  31 May 2008

  josephina rated and commented on this recipe

  

  Really loved this dish, added pesto as suggested. Good base dish to add whatever you want. Really good with leftover chicken.

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Ingredients

• 400g penne , farfalle or conchiglie pasta
• 250g broccoli , cut into florets
• 1 garlic clove , peeled
• 1 large lemon
• ½ tsp dried chilli flakes
• 3 tbsp pine nuts
• 5 tbsp extra-virgin olive oil
• 3 tbsp parmesan , grated

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian, Super healthy

Ingredients

• 400g penne , farfalle or conchiglie pasta
• 250g broccoli , cut into florets
• 1 garlic clove , peeled
• 1 large lemon
• ½ tsp dried chilli flakes
• 3 tbsp pine nuts
• 5 tbsp extra-virgin olive oil
• 3 tbsp parmesan , grated

Per serving

604 kcalories, protein 19g, carbohydrate 79g, fat 26 g, saturated fat 4g, fibre 5g, salt 0.47 g

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