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Ingredients
Method
- 375g broccoli, cut into florets, stalk cut into chunks
- 320g peas
- 100g pumpkin seeds
- 3 garlic cloves, 1 sliced, 2 crushed
- 30g fresh basil leaves
- 1 lemon, zest and juice
- 300g wholewheat spaghetti
- 220g green beans, halved
- 2 tbsp olive oil
- Cook the broccoli stalk and peas in boiling water for 4 mins, then drain. Toast the pumpkin seeds in a dry pan for 4 mins, then add to a food processor with the crushed garlic, the basil and the lemon zest and juice. Blitz to combine.
- Meanwhile, cook the spaghetti in boiling salted water until al dente, adding the broccoli florets, and beans for the last 4 mins of cooking time. Drain and reserve a cup of the cooking water.
- Add the cooked peas and broccoli stalk to the food processor and blitz, slowly adding 2 tbsp of olive oil and 100ml water to make a chunky pesto. Season well, then stir through the pasta and veggies, loosening with some cooking water if required. Serve in bowls and enjoy.
30 mins
4 serving
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