Have You Tried?
Broccoli & Pesto pasta
Join us on our mission to use every possible bit of veg to help eliminate waste.
Ingredients
- 400g penne, farfalle or conchiglie pasta
- 250g broccoli, cut into florets
- 1 garlic clove, minced
- 1/2 tsp dried chilli flakes
- 3 tbsp pine nuts
- 5 tbsp extra-virgin olive oil
- 3 tbsp parmesan, grated
Directions
To begin, add the pasta to a large pot of boiling salted water and cook it as per the instructions on the package. While the pasta is cooking, bring another pot of salted water to a boil and add the broccoli. Boil the broccoli for 4 minutes, then drain it and put it back in the pot. Use a potato masher or fork to gently mash the broccoli, then mix in the garlic, chilli flakes, and pine nuts.
When the pasta is done, drain it and return it to the pot. Stir in the broccoli pesto, followed by the olive oil. Season it generously with salt and pepper, then add the grated Parmesan. Toss the pasta well and serve.
Nutritional information
| Calories | 576 |
| % Daily Value* | |
| Total Fat 29g | 37% |
| Saturated Fat 6.2g | 31% |
| Cholesterol 88mg | 29% |
| Sodium 243mg | 11% |
| Total Carbohydrate 61.7g | 22% |
| Dietary Fiber 2.1g | 7% |
| Total Sugars 1.9g | |
| Protein 21g | |
| Vitamin D 0mcg | 0% |
| Calcium 236mg | 18% |
| Iron 4mg | 24% |
| Potassium 455mg | 10% |
