Broccoli and hazelnut pesto pasta

Vegetarian , Vegan

Ingredients

400g spaghetti

1kg broccoli, cut into florets, stems thinly sliced

55g (⅓ cup) hazelnuts, toasted

1/2 garlic clove, thinly sliced

185ml (¾ cup) extra virgin olive oil

60g (⅔ cup) shredded vegetarian hard cheese (or parmesan)

Finely grated extra cheese, to serve

Extra hazelnuts, lightly crushed, to serve

Extra cooked broccoli florets, to serve

Method

Cook pasta in a saucepan of salted boiling water until al dente. Drain and return to pan.

Meanwhile, cook broccoli in a saucepan of salted boiling water for 5 minutes or until tender. Drain and set aside to cool slightly. Process the broccoli (excluding a few handfuls for serving), pine nuts, garlic and half the oil in a food processor until a coarse puree forms. Transfer to a bowl. Stir in the shredded Parmesan and remaining oil.Stir pesto into pasta and season with salt and pepper. Divide among serving dishes and sprinkle with grated Parmesan.

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