Broccoli pasta shells
If you’re only cooking for two, save the leftovers for a pasta salad the next day
SERVES 4 PREP 5 mins COOK 15 mins EASY V
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
1 Heat oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of olive oil in a roasting tin and roast in the oven for 10-12 mins until softened.
2 Tip the pasta shells into a pan of boiling, salted water. Cook according to pack 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.
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.
GOOD TO KNOW low cal • fibre • vit c • 1 of 5-a-day
PER SERVING 372 kcals • fat 14g • saturates 3g • carbs 43g • sugars 3g • fibre 7g • protein 15g • salt 0.2g