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Broccoli pasta shells served in a bowl

Broccoli pasta shells

A star rating of 3.9 out of 5.40 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: Per serving
low inkcal372


  • 1 head of broccoli, chopped into florets
  • 1 garlic clove, unpeeled
  • 2 tbsp olive oil
  • 250g pasta shells
  • ½ small pack parsley
  • ½ small pack basil
  • 30g toasted pine nuts
  • ½ lemon, zested and juiced
  • 30g parmesan (or vegetarian alternative), plus extra to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2018

Goes well with


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A star rating of 3.9 out of 5.40 ratings

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