A delicious version of the traditional pesto pasta.

We saw this recipe on Donna Hay’s Instagram and we had to give it a go.

It’s a delicious version of the traditional basil pesto, even if you’re not a fan of broccoli. Don’t forget that broccoli is really good for you! It’s high in fiber, it benefits digestion, the cardiovascular system and the immune system and it has anti-inflammatory preventing properties, etc, etc, etc.

Basics: Broccoli, pine nuts, parmesan, garlirc, lemon and olive oil.

Total time: 20 m

Author: Donna Hay
Recipe type: Lunch & Dinner
Serves: 4

Ingredients:

• 2 cups small broccoli florets
• 3/4 cups toasted pine nuts
• 2 garlic cloves
• 1 tb grated lemon rind
• ¼ cup lemon juice
• ¼ cup olive oil
• 1 cup parmesan
• Salt & Pepper
• 500 gr pasta
• Basil leaves to serve

Steps:

1. Place the broccoli, pine nuts, garlic, lemon zest and juice, oil, parmesan, salt and pepper in a food processor and process until roughly chopped. Set aside.
2. Cook the pasta until al dente. Drain, reserving ¾ cup (180ml) of the cooking liquid.
3. Return the pasta and cooking liquid to the pan over medium heat, add the broccoli mixture and stir for 1–2 minutes or until well combined.
4. Serve with parmesan and basil leaves on top.

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Enjoy!

xx