Mean Green Pesto Pasta

4-6
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (172.8 g)
  • Calories 367.2
  • Total Fat - 31.8 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 18.5 mg
  • Sodium - 526.5 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 5.2 g
  • Sugars - 1.7 g
  • Protein - 12.3 g
  • Calcium - 331.1 mg
  • Iron - 3 mg
  • Vitamin C - 77.3 mg
  • Thiamin - 0.2 mg

Step 1

Place the broccoli in a food processor and pulse until it resembles grains of rice (try 5 bursts of 3 seconds each).

Step 2

Place half the oil in a large deep-sided non-stick frying pan over medium heat and add the broccoli and cook, stirring with a spatula, for 3–4 minutes or until it’s almost soft but still bright green and then remove from the heat.

Step 3

Cook the pasta in a large saucepan of salted boiling water, stirring once with a spatula, for 8–10 minutes or until just soft.

Step 4

Place the almonds, basil, mint, parsley, lemon rind and juice, the parmesan and the remaining oil in the food processor and process into a rough paste and then pour it into the pan with the broccoli, scraping the sides with a spatula.

Step 5

Carefully reserve ½ cup (125ml) of the pasta’s cooking liquid and place a colander in the sink and, wearing oven gloves, pour in the pasta to drain.

Step 6

Place the hot pasta and the reserved liquid into the pan with the pesto and place over low heat, add some salt and pepper and stir until heated through and combined.

Step 7

Divide the pasta between serving bowls and top with some extra parmesan to serve, if you like.

Tips & Variations


No special items needed.

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