Broccoli pesto penne with chilli and garlic sizzle recipe

Broccoli pesto penne with garlic and chilli

Vibrant, healthy and finished with a fragrant garlic and chilli sizzle, this is not your average pasta with pesto. The pesto itself takes no time at all to make - simply blitz broccoli, herbs and hazelnuts for a silky sauce that can instantly transform any healthy pasta recipe.

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 2 people

Preparation

In a pan of boiling water, cook the pasta following the pack instructions. In another pan of boiling water, blanch the broccoli for 3 mins, drain and refresh under cold water.
In a food processor, whizz the broccoli with the basil, parsley, nuts and 1 tsp oil, until finely chopped. Add the cheese and 4-5 tbsp of the pasta cooking water to loosen the pesto, then pulse. Season to taste.
When the pasta is ready, drain and return to the pan. Add the broccoli pesto and mix through the pasta to coat.
Heat the remaining oil in a pan, add the garlic and chilli and stir-fry for 1 min over a high heat, until softened and browning slightly.
Divide the pasta between 2 serving bowls, and spoon over the garlic and chilli sizzle. Serve with a few cheese shavings, if you like.

Ingredients

150g wholewheat penne
200g broccoli florets
30g pack basil
15g flat-leaf parsley
20g roasted chopped hazelnuts
3 tsp olive oil
30g vegetarian hard cheese or Parmesan, finely grated, plus extra to serve
2 garlic cloves, thinly sliced
1 large red chilli, sliced into thin rounds

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Ingredients

150g wholewheat penne
200g broccoli florets
30g pack basil
15g flat-leaf parsley
20g roasted chopped hazelnuts
3 tsp olive oil
30g vegetarian hard cheese or Parmesan, finely grated, plus extra to serve
2 garlic cloves, thinly sliced
1 large red chilli, sliced into thin rounds

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Preparation

In a pan of boiling water, cook the pasta following the pack instructions. In another pan of boiling water, blanch the broccoli for 3 mins, drain and refresh under cold water.
In a food processor, whizz the broccoli with the basil, parsley, nuts and 1 tsp oil, until finely chopped. Add the cheese and 4-5 tbsp of the pasta cooking water to loosen the pesto, then pulse. Season to taste.
When the pasta is ready, drain and return to the pan. Add the broccoli pesto and mix through the pasta to coat.
Heat the remaining oil in a pan, add the garlic and chilli and stir-fry for 1 min over a high heat, until softened and browning slightly.
Divide the pasta between 2 serving bowls, and spoon over the garlic and chilli sizzle. Serve with a few cheese shavings, if you like.