Broccoli pasta shells served in a bowl

Broccoli pasta shells

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(3 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4

Kids will love this healthier take on pesto and pasta, with broccoli upping their veg intake. It takes just 20 minutes to make and is low in calories

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal372
  • fat14g
  • saturates3g
  • carbs43g
  • sugars3g
  • fibre7g
  • protein15g
  • salt0.2g
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Ingredients

  • 1 head of broccoli, chopped into florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 garlic clove, unpeeled
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g pasta shells
  • ½ small pack parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ small pack basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 30g toasted pine nuts
  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 30g parmesan (or vegetarian alternative), plus extra to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.

  2. Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.

  3. Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.

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Comments, questions and tips

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martin on food
13th May, 2018
5.05
Flavours are good use a little pasta water to loosen the pesto at the end with the pasta worked for me.
Hatsumas
10th May, 2018
2.55
Healthy, tasted ok, but found this to be quite dry. I think it needs something a bit more liquidy in the blender
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