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Rigatoni with broccoli pesto

Name: Rigatoni with broccoli pesto
Total time: 20 min
Ingredients: rigatoni 150g; broccoli 1 head, floret ends cut off (save the stalk for soup or stock); olive oil; garlic 1 clove, sliced; pine nuts 1 tbsp; parmesan (or veggie alternative) 50g, finely grated

20 minutes
serves 2
Easy

This recipe for rigatoni with broccoli pesto is a great twist on a classic pesto and a good way to use up broccoli. What's more, it's vegetarian and ready in just 20 minutes - perfect for midweek. It's a great way to get the kids eating their greens too

By Janine Ratcliffe

Published: June 24, 2015 at 3:48 pm

Ingredients

rigatoni 150g
broccoli 1 head, floret ends cut off (save the stalk for soup or stock)
olive oil
garlic 1 clove, sliced
pine nuts 1 tbsp
parmesan (or veggie alternative) 50g, 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.