Loading...
Ingredients
-
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
Method
-
1Cook pasta in a saucepan of salted boiling water until al dente. Drain and return to pan.
-
2Meanwhile, 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.
-
3Stir pesto into pasta and season with salt and pepper. Divide among serving dishes and sprinkle with grated parmesan.
Source: taste.com.au
