Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1/3 cup basil leaves
- 350grams broccoli, stem trimmed 2-3cm
- 1/2 cup extra virgin olive oil
- 1 lemon, rind finely grated,juiced
- 1/2 cup parmesan, finely grated
- 300grams orecchiette pasta
- 1/2 cup pecans
- 1 garlic clove
Nutrition per serving
3020kJ / 725Cal
3020 Kilojoules or 725 Calories
35% of daily energy intake*
Protein
20.5grams
Fat
47.2grams
Carbs
59.8grams
Sugars
4.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C. Place pecans on a baking tray. Roast for 5-8 minutes or until lightly toasted. Cool slightly.
Step 2 of 6
Cook pasta in a large saucepan of boiling, salted water following the packet directions. Drain, reserving 1/4 cup cooking water. Return pasta to pan and toss with 1 tbs olive oil.
Step 3 of 6
Meanwhile, cut the broccoli stem and florets into small pieces. Cook broccoli in boiling water for 30 seconds. Drain and refresh under cold water. Reserve 3/4 cup broccoli for the garnish.
Step 4 of 6
Reserve 2 tbs pecans for garnish. Process basil, garlic, remaining broccoli and remaining pecans in a food processor until chopped. Add remaining oil. Process until combined.
Step 5 of 6
Transfer pesto mixture to a bowl. Stir in parmesan, lemon rind and juice. Season to taste. Add a little reserved pasta water to loosen the mixture, if necessary. Toss pesto through pasta.
Step 6 of 6
Chop reserved pecans. Spoon pasta into warm bowls and scatter with chopped pecans and reserved broccoli. Season with pepper and serve.
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