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

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