Broccoli Pesto Pasta.

• Ingredients

• 400g dried spaghetti pasta
• 1kg broccoli, cut into florets, stems thinly sliced
• 55g (1/3 cup) pine nuts, toasted (though might not be compulsory)
• 1/2 garlic clove, thinly sliced (though might not be compulsory)
• 185ml (3/4 cup) extra virgin olive oil
• 60g (2/3 cup) shredded vegetarian hard cheese (or parmesan)
• Finely grated vegetarian hard cheese, to serve.
  
  • Nutrition

  Energy 4200kJ	Fat saturated 12.00g
  Fat Total 64.00g
  Carbohydrate Total 76.00g	Dietary Fiber 16.00g
  Protein 35.00g

   
  
  • Method
• Step 1
  Cook pasta in a saucepan of salted boiling water until al dente. Drain and return to pan.
• Step 2
  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, 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.
• Step 3
  Stir pesto into pasta and season with salt and pepper. Divide among serving dishes and sprinkle with grated parmesan.