Products Used
Broccoli Pesto Pasta with Peas
Save time chopping, washing and peeling by using Green Isle’s Broccoli and Garden Peas in this simple, healthy, flavoursome pasta dish. The dish features a homemade pesto made with Green Isle Broccoli, garlic, olive oil, lemon, pine nuts and Parmesan cheese. We also add a little chilli flakes which are option for those who like a little bit of heat, which is then mixed with cooked pasta and peas. This dish is perfect for a quick and easy weeknight dinner, is a great way to sneak in some extra vegetables into your diet and is sure to become a family favourite.
- 20 minutes
- 4 people
Ingredients
For the broccoli pesto
250 grams Green Isle Broccoli
1 garlic clove, peeled
1 large lemon
½ teaspoon dried chilli flakes
3 tablespoons pine nuts
75 grams Green Isle Frozen Peas
75 ml extra-virgin olive oil
75 grams parmesan, grated, plus extra to serve
Pasta
300g Penne pasta or your favourite shape
To serve:
Basil leaves, torn
Method:
- Add the pasta to a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 - 5 minutes.
- Drain the broccoli and allow to steam for a few minutes to get rid of any excess moisture then place into a food processor along with the garlic, lemon zest, dried chilli flakes and pine nuts. Blitz to a smooth-ish pesto-y texture and remove from the food processor.
- Add the frozen peas for the final 3 minutes of the pasta cooking time then drain the pasta and peas and return to the pan along with the broccoli pesto. Squeeze over the juice of 1⁄2 lemon and pour in the olive oil. Season everything generously with salt and pepper and mix together to combine. Add the grated Parmesan, then toss again and serve with extra parmesan and some torn basil.
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