Broccoli and pistachio pesto pasta
Serves: 4
![Broccoli and pistachio pesto pasta](/uploads/media/720x770/05/12965-pesto-brocolli-pasta.jpg?v=1-0)
Recipe photograph by Andrew Burton
Broccoli and pistachio pesto pasta
Whizz broccoli, basil and pistachios into pesto for a twist on the Italian favourite
Serves: 4
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Nutritional information (per serving)
Calories
594Kcal
Fat
21gr
Saturates
7gr
Carbs
72gr
Sugars
4gr
Fibre
8gr
Protein
26gr
Salt
0.3gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 125g broccoli florets
- 360g pasta (we used casarecce)
- 200g frozen peas
- ½ x 30g pack basil
- 50g Parmesan*, grated
- 2 garlic cloves
- 50g pistachio kernels
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 125g ricotta*
Step by step
- Prepare a large bowl of iced water and bring a large pan of water to the boil. Blanch the broccoli for 1 minute then transfer to the iced water using a slotted spoon, to stop any further cooking. Once cold, drain.
- Cook the pasta to pack instructions in the same pan you cooked the broccoli in, adding the peas for the final 2 minutes. Drain.
- Meanwhile, set aside some basil for garnish, then add the remainder (leaves and stalks) to a food processor with the broccoli, Parmesan, garlic, 40g of pistachios, oil and lemon juice. Pulse to a chunky pesto. Add 2 tablespoons of the pasta water, blend again, then season. Chop the remaining 10g of pistachios.
-
Stir the pesto through the pasta and divide between bowls. Spoon over the ricotta and top with the chopped nuts and reserved basil.
*Use vegetarian cheese if required.