Rigatoni with broccoli pesto

  • 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.



  • 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


  • 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.

Nutritional Information

  • Kcals 534
  • Carbs 43.5g
  • Protein 26.2g
  • Fat 26.9g
  • Salt 0.6g
  • Saturates 7.1g
  • Fibre 6.4g