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Rigatoni with Broccoli Pesto Recipe

Rigatoni with broccoli pesto

Published: June 24, 2015 at 3:48 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal534
fat26.9g
saturates7.1g
carbs43.5g
fibre6.4g
protein26.2g
salt0.6g
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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.

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