Name: Broccoli Pesto Rigatoni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 350g broccoli, cut into florets; 375g rigatoni; 1 cup fresh basil leaves, plus extra to serve; 1 cup grated parmesan; 1 clove garlic, crushed; ¹⁄³ cup pine nuts, toasted; ¹⁄³ cup olive oil; ¼ cup lemon juice; Dried chilli flakes, to serve

Broccoli Pesto Rigatoni

A delicious vegetarian pasta without the fuss!

Serves 4

Prep

10M

Cook

15M

Total

25M

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TIP: Pine nuts and other nuts can be toasted then stored in the freezer until ready to use.

Ingredients

350g broccoli, cut into florets

375g rigatoni

1 cup fresh basil leaves, plus extra to serve

1 cup grated parmesan

1 clove garlic, crushed

¹⁄³ cup pine nuts, toasted

¹⁄³ cup olive oil

¼ cup lemon juice

Dried chilli flakes, to serve

Method

Step 1

Bring a large saucepan of water to the boil. Add broccoli. Cook for 3 minutes, or until tender. Remove with a slotted spoon. Rinse under cold water. Drain.

Step 2

Add pasta to same boiling water. Boil until tender. Drain, reserving ½ cup of pasta water. Return pasta to saucepan with reserved liquid. Cover to keep warm.

Step 3

Process basil, parmesan, garlic and half the nuts in a food processor until finely chopped. Add oil, juice and broccoli. Season with salt and pepper. Process until broccoli is coarsely chopped.

Step 4

Toss broccoli pesto with pasta.

Step 5

Serve sprinkled with chilli flakes, remaining pine nuts and extra basil leaves.

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