Tenderstem Broccoli Pesto Pasta
A green and creamy broccoli pesto made with blanched tenderstem broccoli, sunflower seeds, basil, lemon and parmesan.
Substitute:
- No tenderstem broccoli? Use broccoli instead.
- No basil? Use spinach instead.
- No lemon? Swap for lime instead.
- No sunflower seeds? Try with pumpkin seeds.
- Vegan? Use nutritional yeast or vegan parmesan.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
200 g Tenderstem broccoli
a bunch of Basil leaves
Lemon (zested and juiced )
55 g Parmesan (grated )
1 Garlic clove
30 g Sunflower Seeds
Salt & pepper
200 g Pasta (any)
Recipe:
- Roughly chop the broccoli.
- Bring a large saucepan of salted water to the boil. Add the broccoli and cook for 10 minutes. Once cooked, use a slotted spoon to remove it and place in the food processor.
- Add the pasta to the same boiling water, and cook for 10 minutes, or until al dente.
- Add the basil, lemon zest, lemon juice, parmesan, sunflower seeds, garlic and a pinch of both salt and pepper to the food processor with the broccoli. Blend until smooth.
- Drain the pasta and place it back into the pan. Pour over the broccoli pesto, give it a good toss and season to taste with salt and pepper. Serve with extra grated parmesan on top.
How to store
Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 1 month.
