Whip up this pesto when you’re short on time for an easy and healthy meal.
Ingredients
- 375g penne rigate
- 1 large head broccoli, cut into small florets
- 150g feta, crumbled
Rocket and almond pesto makes 1 cup
- 2 cups firmly packed baby rocket
- 2 garlic cloves, quartered
- 2 tablespoons grated parmesan
- 2 tablespoons slivered almonds, toasted
- 1/3 cup olive oil
- 2 tablespoons lemon juice
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for the last 3 minutes of cooking. Drain. Return pasta and broccoli to pan.
- Step 2Make pesto: Place rocket, garlic, parmesan and almonds in a food processor. Process until finely chopped. With motor operating, gradually add combined oil and lemon juice until pesto is almost smooth. Season with salt.
- Step 3Add 1/2 quantity pesto (reserve remaining pesto for other use) and half the fetta to pan. Toss gently to combine. Season with pepper. Serve pasta sprinkled with remaining fetta.
- Low fat
- Vegetarian
Nutrition
2328 kj
Energy
21.7g
Fat Total
7.7g
Saturated Fat
6g
Fibre
21.6g
Protein
27mg
Cholesterol
490mg
Sodium
65.1g
Carbs (total)
All nutrition values are per serve
Notes
Lunchbox tip: Cook an extra 60g of pasta. Mix an extra tablespoon of pesto through. Add half a cup of rocket and a few semi-dried tomatoes.
Storage tip: Pesto quantities can be doubled and used in other pasta recipes. Store pesto in an airtight container or jar. Refrigerate for up to 1 week.
- Author: Cathie Lonnie
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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