Broccoli & Walnut Pesto Pasta
Recipe 9 of my new weekly(ish) series, Eat Right on Monday Night.
CALORIES PER SERVING: 604 (SERVES 4 )
Pesto pasta (or pasta pesto; there’s some debate in our house as to which one is correct) is a fallback midweek supper, but instead of cracking open a jar, you can up the health ante with this fresh broccoli version. It’s more of a veggie stir-through sauce than a classic oily pesto, but all the nicer for it, I think. Walnuts are a great alternative to pinenuts, which are absurdly expensive these days, and did you know, they are also good for blood pressure regulation?
PREP TIME: 10 mins
COOKING TIME: 15 mins
INGREDIENTS:
300g spaghetti (or other pasta such as penne or fusilli)
1 small head of broccoli
20g fresh basil (leaves and stalks)
40g Parmesan cheese
30g walnuts
2 garlic cloves (peeled)
Juice and zest of a lemon, and another cut into wedges to serve
100ml extra virgin olive oil
Salt & black pepper
METHOD:
Bring two large saucepans of water to the boil.
Place 300g spaghetti in one and simmer for 10 minutes or so until al dente.
In the other, place 1 small head of broccoli and blanch for 2 minutes. Remove the broccoli and place it in a bowl of cold water, then drain it and pat it dry.
Place the broccoli (cut into quarters), 20g fresh basil (leaves and stalks), 40g Parmesan cheese, 30g walnuts, 2 garlic cloves (peeled), the juice and zest of a lemon, 100 ml extra virgin olive oil, and a really good seasoning of salt and black pepper into a food processor. Process on high until combined to a pesto consistency. Taste and check the seasoning - it often needs more salt and pepper than you think.
Drain the pasta and toss with the pesto. Serve and eat immediately with a good grind of black pepper over the top and a lemon wedge to squeeze over.
Other serving options:
A handful of garden peas to add protein and sweetness
A sprinkle of red chilli flakes for a bit of heat.