Spaghetti with broccoli pesto
In a food processor or blender, blitz half the broccoli florets with the garlic, almonds, cheese, lemon zest and juice and olive oil until the mixture forms a chunky pesto. Season with ground black pepper, then set aside. Cook the pasta according to the pack instructions. Meanwhile, steam the remaining broccoli, the courgettes, pepper and peas for 5 min or until tender.
Ingredients

In a food processor or blender, blitz half the broccoli florets with the garlic, almonds, cheese, lemon zest and juice and olive oil until the mixture forms a chunky pesto. Season with ground black pepper, then set aside.,Cook the pasta according to the pack instructions. Meanwhile, steam the remaining broccoli, the courgettes, pepper and peas for 5 min or until tender.

Direction

700g broccoli florets,2 garlic cloves, crushed,30g toasted flaked almonds,30g vegetarian parmesan-style cheese, finely grated, plus 2tbsp extra to serve,Zest and juice 1 lemon,2tbsp extra virgin olive oil,300g wholemeal spaghetti,2 courgettes, sliced,1 green pepper, diced

Nutrition per serving
Calories
507kcal
Protein
26.9g
Fat
16.4g
Saturates
3.4g
Fibre
4.2g
Suger
1.2g
Salt
0.5g
Calcium
0
Carbs
0
Iron
0
Vegitable
0
Gluten
0
Dairy
0
Fruit
0
VitAMin
0
Antioxidants
0
Total Review: 2
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