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One pot green goodness pasta (for two)

One pot green goodness pasta (for two)


2 serves

15 m

15 m

See the recipe for serves 4 here


  • 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


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.


  • 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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