Broccoli and Asparagus Pasta with Home Made Pesto
This quick and easy pasta dish is perfect for those days when you’ve been at work all day and cooking is the last thing on your mind after getting home late. You throw your veggies in the oven, pasta cooks itself and pesto is a 2 minute job in a food processor.
Don’t be afraid to add other types of vegetables of your choice. If I do, I like to stick to the green colour scheme, adding either runner beans, green beans or sugar snap peas. They all need similar time to cook which means you don’t have to worry about over or under cooking them.
I N G R E D I E N T S
- pasta of your choice
- x1 small Broccoli
- x1 pack of asparagus
- 150g of garden peas or peti pois
- other green vegetables are optional
- olive oil
- x3 cloves of garlic
- one handful of pine nuts
- fresh basil
- juice of 1 lime or lemon
- salt
- black pepper
M E T H O D
STEP 1: ROASTED VEGETABLES
Cut your broccoli into smaller pieces, and place on a baking tray with asparagus, peas and whole garlic cloves. Drizzle with olive oil, season with a generous amount of freshly ground pepper and salt and place into preheated oven for 20 minutes on 200°C. Later, when your vegetables are done, remove broccoli stalks and garlic cloves and save them for making the pesto.
Meanwhile, cook your pasta (in salty water), following the packet instructions.
STEP 2: PESTO
Using a food processor (I usually use my Nutri Bullet), add all the following:
- roasted broccoli stalks
- skinned roasted garlic cloves
- fresh basil leaves
- pine nuts
- lemon/lime juice
- generous amount of olive oil
- freshly ground black pepper and salt
Blend well, then transfer into the drained pasta. Mix well, then add your roasted vegetables. Garnish with fresh basil leaves and more pine nuts.
Enjoy 🙂
x L x
