Tenderstem broccoli pesto
| Recipe By: | TASTE |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Cook's Tips: | The pesto can be used as a spread on sandwiches and served with fish, chicken or lamb. |
| Prep Time: | 20 minutes |
Ingredients
- 195 g tenderstem broccoli tips
- 50 g raw almonds, finely pulsed
- 4 Tbsp extra virgin olive oil, plus extra for drizzling
- 4 garlic clove, finely chopped
- 50 g parmesan, grated
- 6 Tbsp lemon juice
- sea salt and freshly ground pepper, to taste
- 400 g gluten-free penne
- 150 g cherry tomatoes, halved
- a handful spring onions, chopped, to garnish
- 50 g parmesan, grated
- basil leaves, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
To make the pesto:
- Blend the broccoli, almonds, olive oil, garlic, Parmesan and lemon juice to a paste in a food processor or blender.
- Season to taste.
To make the pasta:
- Cook the pasta in boiling, salted water until al dente, then drain.
- Heat a drizzle of oil in a large saucepan. Add the tomatoes and spring onion and cook for 5 minutes.
- Add the pasta and swirl to coat. Spoon dollops of pesto onto the pasta. Toss lightly using two forks.
- Serve warm with grated Parmesan and fresh basil.
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