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Broccoli pesto penne with chilli and garlic sizzle method

  1. In a pan of boiling water, cook 150g wholewheat penne pasta following the pack instructions.
  2. In another pan, blanch 200g broccoli florets for 3 mins, drain and refresh under cold water.
  3. Add the broccoli, 30g basil, 15g parsley and 20g chopped hazelnuts to a food processor.
  4. Add 1 tsp olive oil and whiz until finely chopped.
  5. Add 30g finely grated cheese and 4-5 tbsp of the pasta cooking water to loosen the pesto.
  6. Then pulse. Season to taste.
  7. When the pasta is ready, drain and return to the pan. Add the broccoli pesto and mix through.
  8. Heat 2 tbsp oil in a pan
  9. Add 2 thinly sliced garlic cloves and 1 large red chilli sliced into rounds.
  10. Stir-fry for 1 min over a high heat, until softened and browning slightly.
  11. Divide the pasta between 2 serving bowls, and spoon over the garlic and chilli sizzle.
  12. Serve with a few cheese shavings, if you like.

Broccoli pesto penne with chilli and garlic sizzle

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Showing 1-8 of 8 items