BBC Good Food Magazine
Lemon & greens pesto pasta
SERVES 4 PREP 5 mins
COOK 10 mins EASY V ❄ (pesto only)
350g pasta (we used linguine) ½ small head of broccoli, cut into
florets large handful of basil
1 large handful of spinach, wilted in boiling water, cooled and excess water squeezed out
4 tbsp pine nuts
1 garlic clove, grated
½ lemon, zested and
6 tbsp extra virgin
olive oil large handful of frozen peas, set aside in boiled water until heated through
3 tbsp grated parmesan or
vegetarian hard cheese
3 tbsp soft cheese
1 Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.
2 Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.
3 Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.
GOOD TO KNOW calcium • fibre • vit c • 1 of 5-a-day
PER SERVING 647 kcals • fat 35g • saturates 8g •
carbs 60g • sugars 4g • fibre 8g • protein 20g • salt 0.3g