Broccoli and Spinach Pesto Pasta
Broccoli and Spinach Pesto Pasta



  • 350g linguine or similar
  • ½ head of broccoli, cut into florets
  • Handful of basil leaves
  • 1 handful of wilted spinach
  • 4 tbsp pine nuts
  • 1 grated garlic clove
  • ½ lemon, zest and juice
  • 6 tbsp olive oil
  • Handful of peas, heated through
  • 3 tbsp grated parmesan
  • 3 tbsp cream cheese
  • Cook the pasta in boiling salted water to pack instructions, and cook the broccoli for 4 mins in salted water, too. Drain the broccoli and pop in a food processor with the basil, pine nuts, and spinach, and pulse to combine.
  • Stir in the lemon juice and zest, garlic, olive oil, peas, parmesan, and cream cheese, and season to taste, then add the whole lot to the drained pasta - with a splash of water, if necessary. Toss together, season, and serve.
10 mins
4 serving

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