Pesto Pasta with Broccoli and Roasted Cherry Tomatoes

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.

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Pesto Pasta with Broccoli and Roasted Cherry Tomatoes

Serves 3

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
  • Β½ 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 Β°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 beΒ 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!Β 

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