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Broccoli Pasta

Yields1 Serving

Broccoli pasta in plate

 800 g Broccoli (cut into portions)
 500 g Boiled pasta (reserve ¼ of the cooking liquid)
 120 g Toasted pine nuts
 1 Garlic clove (minced)
 ¼ cup Lemon juice
 ¼ cup Olive oil
 160 g Parmesan cheese (grated)
 Sea salt and pepper to taste
 Handful of fresh basil leaves

Process 100gms of the pine nuts along with garlic, oil, cheese, seasonings, and lemon juice, until coarsely pureed.


Place the cooking liquid over medium heat and add the broccoli infused pesto and stir until combined.


Place the ‘Broccoli’ sauce over the boiled pasta and garnish with remaining pine nuts and drizzle of olive oil.


Decorate with basil leaves and serve