Serves 4 Cost per serve $3.60 Time to make 25 min dairy free vegetarian diabetes friendly 250g spaghetti 1 bunch broccolini, trimmed, cut into short lengths 1–2 long red chillies,
roughly chopped ¹⁄³ cup roasted cashews 1 garlic clove 1 bunch coriander,
roughly chopped Zest and juice of 1 lemon 2 large tomatoes, chopped 60g baby rocket 1 Bring a large saucepan of water to the boil. Add pasta and cook according to packet instructions, or until al dente. Add the broccolini to pan for last 2 minutes of cooking time to blanch. Drain pasta and broccolini, then return to pan and cover to keep warm. 2 Meanwhile, combine chillies, cashews, garlic and half of the chopped coriander in a deep bowl. Add the lemon juice and lemon zest to the bowl. Blend the mixture with a stick blender (or in a small processor), adding up to 2–3 tablespoons of water to thin the pesto if necessary. 3 Place pasta and broccolini in a large bowl with chilli–pesto and chopped tomatoes; toss to coat. 4 Divide pasta among 4 serving bowls. Scatter with rocket and remaining coriander, and serve.