BROCCOLI PESTO PASTA
A new delicious version of the Italian favourite, pesto pasta, with broccoli
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium
ORECCHIETTE WITH PURPLE SPROUTING BROCCOLI & CALABRIAN PESTO
Whip up some homemade pesto and serve with orecchiette and broccoli. This one isn't just good with pasta - you can also serve it with chicken or fish, and spoon it onto warm focaccia
Provided by Diana Henry
Categories Dinner
Time 55m
Number Of Ingredients 14
Steps:
- First, make the base of the pesto. Heat 1 tbsp of the olive oil in a frying pan and add the onion, tomato and aubergine. Fry over a medium-low heat for 8-10 mins until the onion is pale gold and the tomatoes and aubergine are soft. Add the peppers and cook for a couple of minutes, then add the garlic and chilli, and cook for another 2 mins. Transfer to a plate and leave to cool.
- Heat the oven to 190C/170C fan/gas 5. Trim the broccoli at the base, then halve any large pieces lengthways. Put in a roasting tin, drizzle with the olive oil and season. Add the garlic and turn everything using your hands - make sure the garlic is under the broccoli so it will toast without burning. Cook in the oven for 15-20 mins (check on it during cooking for doneness).
- Meanwhile, cook the pasta in boiling salted water until al dente. It usually takes a little less time than it says on the packet.
- For the pesto, tip everything on the plate into a food processor along with the almonds and the remaining 2 tbsp extra virgin olive oil. Season and pulse to blend everything together. Stir in the ricotta and taste for seasoning. Tear the basil and stir that in too.
- Drain the pasta and toss it with the broccoli (including the garlicky juices from the roasting tin) then use as much of the pesto as it takes to coat the pasta and serve the rest on the side. Grind over some black pepper and serve immediately with the grated cheese.
Nutrition Facts : Calories 463 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium
JAMIE OLIVER'S BEST PASTA SALAD
One of my favorite Naked Chef recipes. I make this often. I just love the trip of boiling up the garlic cloves with the pasta, and then just squeezing them out of their skins and adding them mashed to the dressing.
Provided by Mirj2338
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil.
- Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
- Put the garlic to one side for the dressing.
- Put the pasta in a bowl.
- Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
- Squash the garlic cloves out of their skins and pound in a pestle and mortar.
- Add the vinegar, oil and seasoning.
- Drizzle this over the salad, adding a little more seasoning to taste.
Nutrition Facts : Calories 370.5, Fat 18, SaturatedFat 2.5, Sodium 99, Carbohydrate 45.1, Fiber 3.2, Sugar 3.4, Protein 8.2
BROCCOLI PESTO & PANCETTA PASTA
Serve this healthy bowl of pasta topped with cherry tomatoes for a quick and easy midweek meal. It's tossed with broccoli pesto, and takes just 25 minutes to make
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.
- Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
- Set a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.
Nutrition Facts : Calories 452 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium
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LEMON BROCCOLI PESTO PASTA - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (14)Total Time 25 minsCategory DinnerCalories 555 per serving
- Bring a large pot of water to a boil (make sure it's well salted with kosher salt). Add in the broccoli florets and stems (I used 12 ounces frozen broccoli here). You want the broccoli to be crisp tender, this should take about 3 to 4 minutes or so. Prepare a bowl of ice water to the side. Use a slotted spoon to transfer the cooked broccoli to the bowl of ice water. Then drain the broccoli well over a few paper towel sheets. Tip: Do not discard the cooking water, you will use it later for the past.
- Transfer the broccoli to the bowl of a large food processor fitted with a blade. Add 4 tablespoons of pine nuts, 1 1/2 cups grated Parmesan, all the basil leaves (about 3 cups full), and zest and juice of 2 lemons. Run the processor for about 30 seconds to combine.Scrape the sides of the food processor. Cover and run the processor again, and while it's running, slowly drizzle the extra virgin olive oil from the top opening. Season with salt and pepper to taste
- Bring the same pot of water back to a boil. Cook the pasta according to package instructions (mine took about 10 minutes or so). Reserve some of the pasta water before you drain it. Return the drained pasta to the pot over medium-low heat. Add 1/4 cup pasta water, 1 cup Parmesan cheese and stir to combine (about 1 minute). Your goal is to coat the pasta with the cheese. Remove from the heat.
- Off heat (this is very important), add about 1/2 of the broccoli pesto to the pot of pasta (you can add a bit more than 1/2 to your liking). Toss until very well combined.(Store the rest of the pesto in the freezer for later use).
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Servings 6Total Time 20 minsCategory Cheap & CheerfulCalories 360 per serving
- Finely slice the broccoli stalks, reserving the tips.Put a large, non-stick, shallow casserole pan on a medium heat.
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