One pot green goodness pasta (for two)
2 serves
15 m
15 m
Ingredients
- 1 cup (30 g) fresh basil leaves
- 2 tablespoons pepitas, toasted
- 15 g parmesan cheese, finely grated
- 1 clove garlic, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 125 g wholemeal penne pasta
- 250 g broccoli, coarsely chopped
- 2 tablespoons (40 g) roasted capsicum strips, drained
- 35 g feta cheese, crumbled
Method
Step 1
To make pesto, process basil, pepitas, parmesan, garlic, oil, lemon juice and 2 teaspoons water in a food processor to form a thick paste.
Step 2
Cook pasta in a large saucepan of boiling water for 9 minutes. Add broccoli and boil for a further 1-2 minutes, until pasta is tender. Reserve ¼ cup of the cooking water, then drain pasta.
Step 3
Return pasta and broccoli to same pot over low heat. Stir in pesto, capsicum and reserved pasta cooking water until well combined and hot.
Step 4
Sprinkle with feta. Season with freshly ground pepper.
Tips
- You can replace penne with any variety of wholemeal pasta.
- Use toasted pine nuts or almonds instead of pepitas if you prefer.
- We freshly grated parmesan from the block but you can substitute 1½ tablespoons of packaged shredded parmesan, if preferred.
- Refrigerate any leftover pasta for lunch the next day. Simply reheat in microwave oven to serve.
