Broccoli Pesto Pasta
Serves 4 #STARFineFoods Ingredients: 14 oz spaghetti 14 oz broccoli A handful of basil 1.7 oz walnuts 1 clove of garlic juice from ½ a small lemon 2.8 oz grated Parmesan cheese 150 ml STAR extra-virgin olive oil 300 ml walnut milk Instructions:Cook the pasta in plenty of salted water following the instructions on the package.
Boil the broccoli for 3 to 4 minutes. Put the cooked broccoli, basil, walnuts, garlic, lemon juice, Parmesan and olive oil into a blender, add a pinch of salt and blend to make a fairly thick pesto sauce.
When the pesto is ready, start adding the walnut milk a little at a time, mixing in between, until you’ve thinned down the creamy sauce enough to give you the desired texture.
Pour the pesto over the drained pasta, leave to cool and serve with a little grated Parmesan cheese sprinkled over the top.
Ingredients
- 14 oz spaghetti
- 14 oz broccoli
- A handful of basil
- 1.7 oz walnuts
- 1 clove of garlic
- juice from ½ a small lemon
- 2.8 oz grated Parmesan cheese
- 150 ml STAR extra-virgin olive oil
- 300 ml walnut milk
Instructions
Cook the pasta in plenty of salted water following the instructions on the package.
Boil the broccoli for 3 to 4 minutes. Put the cooked broccoli, basil, walnuts, garlic, lemon juice, Parmesan and olive oil into a blender, add a pinch of salt and blend to make a fairly thick pesto sauce.
When the pesto is ready, start adding the walnut milk a little at a time, mixing in between, until you’ve thinned down the creamy sauce enough to give you the desired texture.
Pour the pesto over the drained pasta, leave to cool and serve with a little grated Parmesan cheese sprinkled over the top.
Cook the pasta in plenty of salted water following the instructions on the package.
Boil the broccoli for 3 to 4 minutes. Put the cooked broccoli, basil, walnuts, garlic, lemon juice, Parmesan and olive oil into a blender, add a pinch of salt and blend to make a fairly thick pesto sauce.
When the pesto is ready, start adding the walnut milk a little at a time, mixing in between, until you’ve thinned down the creamy sauce enough to give you the desired texture.
Pour the pesto over the drained pasta, leave to cool and serve with a little grated Parmesan cheese sprinkled over the top.
Total Time: 20 minutes
Serves: 4
