Pasta with Broccoli and Pistachio Pesto

Charmaine Lu -
  • 125g broccoli, broken into small florets
  • 400g penne pasta
  • 200g peas
  • 15g basil leaves
  • 50g grated parmesan
  • 2 garlic cloves
  • 50g pistachios, shells discarded
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 125g ricotta cheese
  • Blanch the broccoli in boiling salted water for 1 minute, then refresh in iced water and drain. Cook the pasta in the same pan until al dente, adding the peas for the final 2 mins. Drain well.
  • Add the basil, broccoli, parmesan, 40g nuts, garlic, oil and lemon juice to a food processor and pulse to a rough pesto. Add 2 tbsp of the pasta water and blend again, then season well. Chop the remaining nuts. Stir the pesto through the pasta and serve with a dollop of ricotta and the chopped nuts - delicious!
25 mins
4 serving