By Robert Holian
10. Pesto Broccoli Orecchiette
6 steps
Prep:50minCook:15min
You can cut the prep time of this drastically by just buying commercial pesto. Usually, for 5 servings as below, you may need 2 jars of pesto. Just be careful of the salt levels, as commercial pestos are quite salty.
Updated at: Thu, 17 Aug 2023 09:45:19 GMT
Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
43
High
Nutrition per serving
Calories734.5 kcal (37%)
Total Fat39.8 g (57%)
Carbs78.8 g (30%)
Sugars3.5 g (4%)
Protein20.8 g (42%)
Sodium334.4 mg (17%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Pesto
150gbasil leaves
freshly picked, rinsed and dried on paper towel
150mlolive oil
75gparmesan cheese
30gpine nuts
sea salt
Pasta
Instructions
Pesto
Step 1
Blend garlic and oil in a blender until smooth. Then add pine nuts (if not roasted these can be toasted in a small non-stick fry pan) and blend again until smooth. Add basil and grated parmesan and blend until it’s a pleasing pesto texture. Add sea salt to taste, and more olive oil if needed.
Pasta
Step 2
Cook pasta in salted boiling water for a total of 1 minute less than packet instructions.
Step 3
Meanwhile, fry onion in a further tablespoon of olive oil in a large fry pan until translucent.
Step 4
2 minutes prior to finishing pasta cooking time, add the broccoli florets to the boiling water.
Step 5
Scoop 100ml of pasta water from the pot, and drain pasta and broccoli together.
Step 6
Add the pasta and broccoli to the sautéed onion, and add the pesto and the reserved pasta water and cook together for a further 1-2 minutes. Turn off the heat and add the lemon juice and zest, and combine. Season with plenty of fresh cracked pepper, and serve.
Notes
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