One pot green goodness pasta
Serves 2
See the recipe for Serves 4 here
- 1 cup (30g) fresh basil leaves
- 2 tablespoons pepitas, toasted
- 15g parmesan cheese, finely grated
- 1 clove garlic, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 125g wholemeal penne pasta
- 250g broccoli, coarsely chopped
- 2 tablespoons (40g) roasted capsicum strips, drained
- 35g feta cheese, crumbled
- To make pesto, process basil, pepitas, parmesan, garlic, oil, lemon juice and 2 teaspoons water in a food processor to form a thick paste.
- 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.
- Return pasta and broccoli to same pot over low heat. Stir in pesto, capsicum and reserved pasta cooking water until well combined and hot.
- 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.
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