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Spaghetti with broccoli pesto recipe

You can't go wrong with a simple pasta dish - Liz and Max Haarala Hamilton
You can't go wrong with a simple pasta dish - Liz and Max Haarala Hamilton

This quick spaghetti dish is perfect for an easy week night dinner. Broccoli adds some healthy greens to the mix, and creates a lovely pesto flavour with the pine nuts and cheese.

Prep time: 10 minutes | Cooking time: 15 minutes

SERVES

Four

INGREDIENTS

  • 300g Tenderstem broccoli

  • 1 garlic clove, roughly chopped

  • 2 tbsp pine nuts, lightly toasted

  • 50g parmesan, grated

  • 30g pecorino, grated

  • Freshly grated nutmeg, to taste

  • Olive oil, for drizzling

  • 350g spaghetti

METHOD

  1. Blanch the broccoli in a pan of salted boiling water, then drain and allow to cool.

  2. Roughly chop the stalks and florets and place them in a bowl.

  3. Using a pestle and mortar, grind the garlic and pine nuts together until you are left with a chunky paste.

  4. Toss this through the broccoli, along with the parmesan, pecorino and a touch of grated nutmeg to taste, and stir in enough olive oil to make a loose sauce.

  5. Cook the spaghetti in a pan of salted boiling water until al dente, then drain and toss with the pesto sauce. You can hold back a little of the cooking water if you like, to toss through. Check the seasoning and serve immediately.