BROCCOLI PESTO PASTA
“A great way to get kids to eat more broccoli and spinach! It’s a fast recipe that’s a weekday stand-by for us.”
Serves 4
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes
orecchiette pasta 300 g salt, to taste lemon peel, to garnish basil leaves, to garnish
For the broccoli pesto: butter 1T broccoli 1 x 250 g head, cut into florets (chop and use the stems) baby spinach leaves 100 g, washed and dried salt a pinch pepper a pinch almonds 40 g olive oil ¼ cup, plus 2 T tahini 2t
Parmesan 2 T grated lemon ½, juiced chilli flakes a large pinch garlic 1 clove, crushed
For the salad:
Tenderstem broccoli tips 500 g fresh shelled garden peas 125 g green Nocarella olives
125 g, halved and pitted red onion 1, very thinly sliced
1 Place the pasta in a large saucepan of boiling salted water and cook until al dente. 2 To make the pesto, place the butter, 1 cup water, broccoli, spinach and seasoning in a saucepan and cook for 5 minutes with the lid on. 3 Transfer the vegetables to a food processor and blend. 4 Add the almonds, olive oil, tahini, Parmesan, lemon juice, chilli flakes and garlic and blend. 5 Check the consistency and add some pasta cooking water if necessary. 6 Drain the pasta and return to the saucepan. Add the pesto and stir through. Tip into a bowl and allow to cool. 7 To make the salad, blanch the broccoli and peas, then drain and cool. 8 When the pasta and vegetables are cool,
add the broccoli, peas, olives and red onion and mix through. 9 Tip into a serving bowl and garnish with lemon peel and basil. HEALTH-CONSCIOUS
WINE: Pecan Stream Chenin Blanc 2018
“The kids really love it because the veg is not on the side
– we sneak it in!”