Broccoli Pesto Spaghetti
Broccoli Pesto Spaghetti

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
This recipe pairs perfectly with the Farm Hand Merlot 2019 from Monash Valley, Australia.

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