This recipe for rigatoni with broccoli pesto is a great twist on a classic pesto and a good way to use up broccoli.
- 150 g rigatoni
- 1 head broccoli, floret ends cut off (save the stalk for soup or stock)
- olive oil
- 1 garlic clove, sliced
- 1 tbsp pine nuts
- 50 g parmesan (or veggie alternative), finely grated
- Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.
- Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes. Tip in the broccoli and warm through, then add the drained pasta, a splash of the cooking water and toss. Add the parmesan and toss again. Serve with extra parmesan, if you like.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.7 g|
|Total carbohydrates||58.5 g|
|- Sugars||3.8 g|
|Dietary fibre||4.7 g|