Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Rigatoni with broccoli pesto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 150g rigatoni
- 1 head broccoli, floret ends cut off (save the stalk for soup or stock)
- olive oil
- 1 clove garlic, sliced
- 1 tbsp pine nuts
- (or veggie alternative) 50g parmesan, finely grated
Method
- STEP 1
Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.
- STEP 2
Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes. Tip in the broccoli and warm through, then add the drained pasta, a splash of the cooking water
and toss. Add the parmesan and toss again. Serve with extra parmesan, if you like.
