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