Rigatoni with broccoli pesto
- Janine Ratcliffe
Published: June 24, 2015 at 3:48 PM
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Serves 2
Easy
Total time: 20 mins
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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
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Ingredients
Nutrition
-
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
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(or veggie alternative) 50g parmesan
finely grated
Nutrition: per serving
- kcal534
- fat26.9g
- saturates7.1g
- carbs43.5g
- fibre6.4g
- protein26.2g
- salt0.6g
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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.
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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.
Check out more of our best veggie pasta recipes here...
Authors
Janine RatcliffeFood director
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