Easy broccoli pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 head of broccolichopped into florets
- 1 garlic cloveunpeeled
- 2 tbsp olive oil
- 250g pasta shells
- ½ small pack parsley
- ½ small pack basil
- 30g toasted pine nuts
- ½ lemonzested and juiced
- 30g parmesan(or vegetarian alternative), plus extra to serve
Nutrition: Per serving
- kcal372low
- fat14g
- saturates3g
- carbs43g
- sugars3g
- fibre7g
- protein15g
- salt0.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.
step 2
Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.
step 3
Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.
