Spaghetti with broccoli pesto recipe
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
Blanch the broccoli in a pan of salted boiling water, then drain and allow to cool.
Roughly chop the stalks and florets and place them in a bowl.
Using a pestle and mortar, grind the garlic and pine nuts together until you are left with a chunky paste.
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.
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.