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Broccoli pasta salad

Broccoli pasta salad
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Combine quick broccoli pasta with homemade pesto for a nutritious dinner on-the-go. Nestle in some mozzarella pearls for an added treat.

By Claire Thomson

Shopping list

Ingredients

For the pesto

  • large bunch fresh basil, leaves picked (at least 20g/¾oz leaves)
  • 1 garlic clove, finely chopped
  • 20g/¾oz pine nuts, lightly toasted
  • 75ml/5 tbsp olive oil
  • 40g/1½ oz pecorino or parmesan, grated (a mix of both is nice)
  • salt and freshly ground black pepper
Recipe tips

Method

  1. For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside.

  2. Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well.

  3. Toss the pesto with the cooked pasta and broccoli – the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper.

Recipe tips

If you’re not using the pesto straightaway, cover it with enough extra virgin olive oil to complete submerge. It will keep well in the fridge for about a week.