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Broccoli pesto pasta

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 400g spaghetti
  • 1kg broccoli, cut into florets, stems thinly sliced
  • 55g (1/3 cup) pine nuts, toasted
  • 1/2 garlic clove, thinly sliced
  • 185ml (3/4 cup) extra virgin olive oil
  • 60g (2/3 cup) shredded vegetarian hard cheese (or parmesan)
  • Finely grated vegetarian hard cheese, to serve


  • 1
    Cook pasta in a saucepan of salted boiling water until al dente. Drain and return to pan.
  • 2
    Meanwhile, cook broccoli in a saucepan of salted boiling water for 5 minutes or until tender. Drain and set aside to cool slightly. Process the broccoli, pine nuts, garlic and half the oil in a food processor until a coarse puree forms. Transfer to a bowl. Stir in the shredded parmesan and remaining oil.
  • 3
    Stir pesto into pasta and season with salt and pepper. Divide among serving dishes and sprinkle with grated parmesan.

Source: taste.com.au


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