This pasta can be whipped up in 20 minutes on a busy weekday when you have limited time or energy to donate to cooking dinner. Make a little extra and it will serve as the perfect lunch the next day!
To make the pesto for this recipe I used traditional pine nuts, but if these are too expensive try replacing them with macadamia nuts or cashew nuts like in this recipe. You can alternatively, of course, use a jar of store bought pesto – but it won’t taste as good as when you make it fresh yourself!
If you’re a big meat eater and this dish seems to be lacking, simply serve alongside a grilled breast of chicken.
Pesto Pasta with Broccoli and Roasted Cherry Tomatoes
For the pesto:
- 25 g parmesan, finely grated
- 75 g pine nuts
- 60 mL olive oil
- 30 mL lemon juice
- 1 clove garlic
- 30 g fresh basil
For the pasta:
- 300 g whole wheat penne pasta
- ½ head broccoli
- 15 cherry tomatoes
To make the pesto: blitz all of the ingredients together in a food processor (I used a Nutribullet), or grind them together well using a pestle and mortar.
Preheat the oven to 180 °C (fan).
Roast the tomatoes for 15-20 minutes until soft and sweet.
Prepare the broccoli by chopping into little florets.
Bring a pot of generously salted water to the boil, and add the pasta. Cook for ~10 min (or until the pasta is as soft as you like it – I prefer it to be al dente, or ‘with-a-bite’). Add the broccoli to the pot for the final 3-4 minutes.
Drain the pasta, add the pesto and stir through. Serve topped with the roasted cherry tomatoes.
Tag @thecorkfork on Instagram to show me your pesto pasta dishes!