- Creamy Pistachio & Broccoli Pasta.jpg (43.92 KiB) Viewed 245 times
Takes: 18 minutes
Serves: 2
No nutritional information available.
Ingredients
- 2 servings of pasta (approximately 75g per person; short pasta like fusilli or rigatoni works well)
- Sea salt
- 1 small head of broccoli (approximately 300g), chopped into small florets
- 50g shelled pistachios, plus extra to serve
- Large handful of basil (approximately 25g)
- 1 garlic clove
- 1 red chilli (optional)
- Grated zest and juice of ½ lemon
- 4 tbsp olive oil
Method
1. Cook the pasta in a saucepan of boiling salted water according to the pack instructions, adding the broccoli florets to the pan for the final 3 minutes of cooking. Lift out about half of the broccoli using a slotted spoon and transfer it to a food processor.
2. Drain the remainder of the pan in a colander, reserving a mugful of the cooking water.
3. Add the pistachios, basil, garlic, chilli, if using, lemon juice, olive oil and some salt to the food processor and process until you have a chunky pesto. Add a splash of the reserved pasta water, if needed to loosen the sauce.
4. Toss the pesto with the hot pasta and broccoli, adding a little of the reserved pasta water to help it coat the pasta evenly. Serve warm, with extra chopped pistachios sprinkled on top.
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