Pasta with Broccoli

A good vegetarian main or side salad.

YOU WILL NEED

  • 300 g dry shell shaped pasta
  • 1 medium head of broccoli
  • Ina Paarman’s Vegetable Spice
  • 1 x 125 g Ina Paarman’s Basil Pesto
  • 1 lemon, zest and 1 T (15 ml) juice
  • 1 red chilli, finely sliced
  • ½ cup (125 ml) grated cheddar cheese
  • ½ cup (50 g) pecan nuts, roughly chopped and lightly toasted
Method

Boil the pasta for 8 minutes.

Cut small florets off the broccoli and slice the stems into fine rounds. Add the prepared broccoli florets and stems to the pasta after 8 minutes and cook with the pasta for another 4 minutes.

Drain and reserve ½ cup (125 ml) of the cooking water and return the drained pasta, broccoli and reserved water to the pot.

Season with Vegetable Spice and toss with 1 T (15 ml) of olive oil.

Add Pesto, lemon zest, 1 T (15 ml) of lemon juice, chilli and grated cheese.

Stir this aromatic paste into the pasta.

Dish up and top with nuts.

Ina's Tip

For a non-vegetarian option, add 1 tin (50 g) of anchovy fillets in oil.

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