Broccoli and pistachio pesto pasta
Serves: 4
Prep time: 25 minsTotal time: 
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
Prep time: 25 minsTotal time: 
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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
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
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.
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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.
