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Ingredients
Method
- 300g spaghetti, cooked al dente
- 350g broccoli, broken into florets
- 30g fresh basil
- 30g parmesan, grated
- 1⁄2 garlic clove, grated
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
- While the spaghetti is cooking, place the broccoli in a food processor along with the basil, parmesan, garlic, lemon juice, olive oil, and salt and pepper. Pulse until just blended but still slightly coarse.
- Drain the pasta, return to the pan, and stir through the pesto. Serve with extra parmesan on top.
30 mins
4 serving
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