Kids will love this healthier take on pesto and pasta, with broccoli upping their veg intake. It takes just 20 minutes to make and is low on calories.
Prep:5 mins
Serves 4
1 head of broccoli, chopped into florets1 garlic clove, unpeeled2 tbsp olive oil250g pasta shells½ small pack parsley½ small pack basil30g toasted pine nuts½ lemon, zested and juiced30g parmesan (or vegetarian alternative), plus extra to serve
STEP 1Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.STEP 2Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.STEP 3Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.
