Broccoli pesto pasta

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• Chloe

  18 September 2010

  Chloe rated and commented on this recipe

  

  Made this for my young sister so I left out the lemon and we used cheddar instead of parmesan (not authentic at all but we don't like such strong cheese). It was very tasty and good to get some vegetables into the pasta too. I would cook this again.

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• Ade Dalziel

  21 January 2011

  Ade Dalziel rated and commented on this recipe

  

  This is delicious. I did add chestnut mushrooms and cubed pancetta and this really made for a really tasty meal. Quick and simple to prepare.

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• vlopezbernal

  23 April 2011

  vlopezbernal commented on this recipe

  This is yummy! Perfect for this hot Easter bank holiday evening! I used 2 garlic cloves, toasted the pine nuts and used chilli oil on top and it was very tasty! It was a hit with my fiancé and I will definitely be cooking it again!

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• Jolly

  12 July 2011

  Jolly commented on this recipe

  Exactly what I am looking for! Can't wait to try with the pesto sauce I bought. Easy dish to try out.

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• Mealy

  02 August 2011

  Mealy rated and commented on this recipe

  

  I blitzed broccoli with a hand blender to a traditional pesto consistency and my usually picky 18 month twins are both stuffing this down like no tomorrow. I am also having to resist licking the pan till they are done! Can imagine you could easily use the basic pesto sauce and add meat or other veg. I did add in a bit of traditional pesto too, as per previous suggestions. think it will be an addition to the repertoire.

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• mich_mkp

  16 August 2011

  mich_mkp rated and commented on this recipe

  

  Really nice, easy, cheap, tasty supper. I didn't fancy the chilli, so I left that out, and as the supermarket had sold out of pine nuts I left them out too, but it was really nice. I'll definitely be doing this one again. Ooh, and it's easy to throw together for one person too.

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• StaceyB85

  26 September 2011

  StaceyB85 rated and commented on this recipe

  

  This is so simple and delicious, it's good if you always have a jar of pesto that needs using up too, I just cook the brocolli and mash it together with a few spoons of pesto. Stir into the penne and serve with the Pine Nuts and a few slices of garlic bread, easy!

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• kasia

  06 March 2012

  kasia rated this recipe

  

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• KtB

  21 April 2012

  KtB commented on this recipe

  Lovely. I served with some roasted courgettes mixed in and feta crumbled over.

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• Jenny

  02 August 2012

  Jenny rated and commented on this recipe

  

  Fresh, summery and very tasty, a different take on the shop bought jars of pesto I usually use. Perfect vegetarian recipe and very easy and quick to prepare and cook.

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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 (or vegetarian alternative), grated

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Difficulty and servings

Serves 4

Preparation 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 (or vegetarian alternative), 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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