Broccoli Pesto Pasta

This broccoli pesto pasta recipe tastes so fresh and simply the best comfort food that is perfectly suited for dinners. This recipe makes a great healthy meal. Serves 4

A head of broccoli, cut into small florets
½ cup macadamia nuts, roughly chopped
½ clove garlic, crushed
½ tablespoon finely grated lemon rind
1 tbsp lemon juice
2 tbsp extra virgin olive oil, plus extra, for drizzling
½ cup grated parmesan, plus extra to serve
Sea salt and cracked black pepper
300g orecchiette

Place the broccoli, macadamia nuts, garlic, lemon rind and juice, oil, parmesan, salt and pepper in a food processor and process until roughly chopped. Set aside.
Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain, reserving ¾ cup of the cooking liquid.
Return the pasta and cooking liquid to the pan over medium heat, add the broccoli mixture and stir for 1–2 minutes or until well combined.
Divide the pasta between plates and top with the extra parmesan and drizzle with olive oil to serve.

Recipe by Sophie Zalokar @sophiezalokar and photography by Craig Kinder Food Photography @craigkinderfoods for Genuinely Southern Forests.


Like this article?

Share on Facebook
Share on Twitter
Share on Pinterest

Join our Gilbert’s Fresh Food Tribe for Seasonal Recipes and Store News

Subscribe to our newsletter.