Red pesto pasta with broccoli & almonds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g jarred roasted red peppersdrained and roughly chopped
- 2 garlic clovesroughly chopped
- 15g parsleyroughly chopped
- ½ lemonjuiced
- 30g parmesanor vegetarian alternative, finely grated
- 75ml olive oil
- 50g flaked almondstoasted
- 200g short tube pasta(we used rigatoni)
- 150g purple sprouting broccolieach spear cut into thirds
Nutrition: Per serving
- kcal487
- fat29g
- saturates5g
- carbs41g
- sugars4g
- fibre5g
- protein14g
- salt0.7g
Method
step 1
Tip the peppers into a food processor with the garlic, parsley, lemon juice, parmesan, 60ml of the olive oil and most of the flaked almonds, reserving a small handful to garnish. Blitz until finely chopped and season to taste. Cook the pasta following pack instructions and reserve a mugful of the pasta cooking water. Drain thoroughly.
step 2
Heat the remaining oil in a frying pan over a high heat. Stir in the broccoli and a generous splash of water. Season. Cook, stirring regularly, until softened and charred, around 7-8 mins. Stir in the cooked pasta, a splash of pasta water and the pesto. Season and scatter over the reserved almonds.
