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Ingredients

  • 350g pasta (we used linguine)
  • ½ small head of broccoli, cut into florets
  • large handful of basil
  • 1 large handful of spinach wilted in boiling water, cooled and excess water squeezed out
  • 4 tbsp pine nuts
  • 1 garlic clove, grated
  • ½ lemon, zested and juiced
  • 6 tbsp extra virgin olive oil
  • large handful of frozen peas, set aside in boiled water until heated through
  • 3 tbsp grated parmesan or vegetarian hard cheese
  • 3 tbsp soft cheese

Method

  • STEP 1

    Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.

  • STEP 2

    Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.

  • STEP 3

    Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.

Recipe from Good Food magazine, September 2021

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A star rating of 4.3 out of 5.16 ratings
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