It is unfortunate that the photograph makes this dish look somewhat boring, when it really isn’t. I chose this recipe because it reported to be easy and quick and it was a weeknight, so I didn’t want anything that would take too long. The flavours are subtle, causing one to savour each bite. I doubled the recipe, which made a lot, more than I was expecting. But the pasta is also great as a pasta salad. I’ll include both the recipe for the pasta and also for how we made it into a pasta salad.
Broccoli pesto pasta
(From BBC Good Food)
- 800g penne, farfalle or conchiglie pasta
- 250g broccoli, cut into florets
- 2 garlic cloves, peeled
- 1 large lemon
- 1 tsp dried chilli flakes
- 6 Tbs pine nuts
- 10 Tbs extra-virgin olive oil
- 6 Tbs Parmesan (or grana padano), grated
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Pesto Pasta Salad
- 200g pasta, prepared as above
- 200g salad leaves of your choice (we used mixed leaves one day, then rocket/arugula the next)
- a handful cherry tomatoes, cut into quarters
- a handful of chestnut mushrooms, sliced
- parmesan (or grana padano) cheese, grated
- lemon olive oil, to taste (can substitute olive oil and lemon juice)
- salt and pepper, to taste
Mix all of the ingredients into a large bowl and toss until well mixed. Enjoy!