BROCCOLI PESTO PASTA
5 People
482 Cals
BROCCOLI PESTO PASTA
5 People
482 Cals
About the recipe
This beautiful Broccoli Pesto Pasta is one of those simple recipes that manages to be both deeply nourishing and incredibly satisfying. Vibrant green broccoli, spinach, basil, creamy avocado and parmesan are blended into a silky pesto that coats every piece of pasta with fresh flavour and goodness.What I love most about this recipe is that it uses the entire broccoli, including the stalks. Often overlooked, broccoli stalks are rich in fibre and nutrients and blend beautifully into a creamy pesto without the need for cream. Combined with baby spinach, fresh basil and heart-healthy extra virgin olive oil, this dish delivers a wonderful array of antioxidants, vitamins and minerals that support overall health and wellbeing.Broccoli is particularly rich in vitamin C, folate and beneficial plant compounds that help support immune health, while spinach contributes iron, folate and carotenoids that nourish healthy cells. Fresh basil provides aromatic flavour along with protective antioxidants, while avocado adds a velvety texture and healthy monounsaturated fats that help keep you satisfied.The addition of green peas folded through the pasta just before draining is pure magic. They add a burst of natural sweetness, extra fibre and plant protein while creating beautiful pops of colour throughout the dish.And don't skip the lemon. Fresh lemon juice transforms the pesto, brightening every flavour and bringing the entire dish to life. Finished with plenty of freshly grated parmesan and fresh basil, this is healthy comfort food at its finest.Perfect for busy weeknights, family dinners or meal prep lunches, this is a pasta dish you'll find yourself making again and again.Why you'll love this recipe:Rich in fibre from broccoli, peas and spinach - Packed with antioxidants - delicious way to eat more greens - Ready in under 20 minutes - Family-friendly and freezer-friendly - Naturally gluten-free when made with gluten-free pasta.Serve warm with extra parmesan, fresh basil and perhaps a little chilli if you enjoy some gentle heat.
Nutrition Per Serving
482
Calories
18g
Fat
3g
Saturates
3g
Sugars
332mg
Salt
18g
Protein
45g
Carbs
12g
Fibre
Ingredients
- 2 broccoli cut into florets, stalks separated
- 60 g baby spinach leaves
- 50 g basil leaves around 1 cup
- 1/2 avocado
- 60 g grated parmesan plus extra to serve
- 1 lemon
- 50 g pine nuts macadamias or pistachios
- 60 ml extra virgin olive oil
- 60 ml water
- 250 g short pasta of choice I used gluten-free pasta
- 120 g green peas
- Flaked sea salt and white pepper to taste
OPTIONAL EXTRAS
- Tuna in olive oil
- Extra parmesan
- Fresh basil leaves
- A little chilli oil
Method
- BRING a large pot of water to the boil and season generously with a pinch of sea salt.
- ADD the broccoli stalks and cook for 3 - 5 minutes until just tender.
- REMOVE the stalks with a slotted spoon and transfer to a blender or food processor along with the baby spinach, basil, avocado, parmesan, lemon juice, nuts, olive oil and water.
- BLEND until smooth and creamy. Taste and season with sea salt and white pepper if required.
- ADD the broccoli florets to the same pot of boiling water and cook for 2–3 minutes until bright green and just tender. Remove with a slotted spoon and set aside.
- COOK the pasta in the same water until al dente.
- ADD the peas during the final minute of cooking.
- RESERVE ½ cup of the cooking water before draining the pasta and peas.
- DRAIN the pasta and peas.
- RETURN the pasta and peas to the pot.
- ADD the broccoli pesto, broccoli florets and reserved cooking water.
- TOSS gently over low heat until everything is beautifully coated.
- SERVE topped with freshly grated parmesan, fresh basil and a little chilli oil if desired.
- ENJOY.
NOTES + INSPIRATION
Broccoli stalks are often discarded, yet they're one of the sweetest and most nutritious parts of the vegetable. Blending them into the pesto creates a silky, creamy sauce while reducing food waste.
Fresh lemon juice is essential in this recipe. It brightens the pesto, enhances the flavour of the broccoli and balances the richness of the avocado, parmesan and olive oil beautifully.
For extra protein, fold through a good-quality tin of tuna or white beans before serving. The combination of tuna, broccoli and lemon is absolutely delicious.
Pine nuts create a traditional pesto flavour, while macadamias add richness and pistachios bring beautiful colour and a slightly sweeter finish. All work wonderfully.
This recipe works beautifully with gluten-free pasta or spelt pasta. Choose a quality pasta you love to eat and be sure not to overcook it.
Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. A squeeze of fresh lemon and an extra drizzle of olive oil will bring the pasta back to life before serving.
