Pesto Pasta with Broccoli
Ingredients
- 200g pasta (I used Mafaldine)
- 200g broccoli
- 2 heaped tbsp pesto
- 1 red chilli
- 4 cloves of garlic
- 1 small shallot
- 1/2 a lemon
- 50ml double cream
- Olive oil
- salt and pepper
Pesto
- Big handful of fresh basil
- Small handful of cashews (or pine nuts)
- 2 tbsp nutritional or parmesan
- 1 small garlic clove
- Salt
- Olive oil
Preparation
Put all the pesto ingredients in a food processor, top up with a couple tablespoons of olive oil and blend until roughly smooth, adding more oil if necessary.
Boil your pasta, and boil the broccoli for 4 minutes in with the pasta, remove and chop into small pieces.
Fry diced shallots in olive oil and salt for 5 minutes then add diced chilli and minced garlic, cook for another couple minutes before adding chopped broccoli.
Drain the pasta, reserving some cooking water, add to the pan with the pesto and mix well, add a splash of pasta water to loosen along with the cream and lemon. Mix well, season to taste and enjoy.
Notes
This recipe uses purple sprouting broccoli, but any type of broccoli can be substituted.
This is a non-traditional variation of pasta e broccoli.
