Feeds 4-5
Prep 2 mins
Cooking Time 20mins
What you will need:
What you will need:
1 large saucepan
1 large frypan
Food processor or hand whizz
Ingredients
1 head broccoli (with a large stalk)
4 heaped tablespoons quality pesto*
2 tablespoons grated Parmesan
1-2 tablespoon toasted pinenuts
400g rigatoni pasta
Extra virgin olive oil
Basil leaves (optional)
Salt
Dried chilli to serve (optional but 👌🏽)
Method
- Cut the stalk off the broccoli as close to the base of the florets as possible.
- Cut the sides of the stalk (this part is woody) and cut the stalk into small bite size pieces
- Cut the broccoli florets into small pieces
- Salt the pot of water and add the broccoli stalks only.
- Use the large fry pan to lightly toast the pine nuts (watch them because they cook quickly!) – set aside.
- Bring to the water to a boil and add the florets along with the pasta.
- After a few minutes of cooking, remove the stalks only and a few pieces of florets plus a ladle of the cooking water. (You may choose to cook the stalks in a separate small saucepan if you don’t want to have to fish them out!)
- Add these to a food processor or use a hand whizz to blitz the stalks into a paste.
- Pour the paste into the large frypan along with 4 heaped tablespoons of pesto (add more if needed once you add the pasta)
- Approximately 2 minutes before the pasta is ready, turn the stove on medium low heat.
- Check the pasta and once al dente (normally 9 minutes cooking) use a slotted spoon, add the pasta and broccoli straight into the frypan with the pesto/broccoli sauce. Gently fold to combine.
- Add a scoop of the pasta water to liquify the sauce.
- Turn off the heat and sprinkle over the Parmesan. Mix through.
- To serve add a drizzle of extra virgin olive oil, a few fresh basil leaves and a sprinkle of the toasted pine nuts (and dried chilli)
