i was teaching all day, finished at 5pm and got home at 6pm so no time to cook fancy meals. looked into the pantry and fridge and i ended up making 2 types of pasta dish - tagliatelle in white sauce (cream + smoked salmon + grated cheddar & parmesan) for the little one cos she doesnt eat anything 'spicy' and not really adventurous with food and for the grown ups, i tried a new recipe - brocolli pesto pasta, which i found online (bbcgoodfood). big missy had both.
birthday boy said the brocolli pesto pasta was nice & different & refreshing.
Ingredients - 400g penne , farfalle or conchiglie pasta
- 250g broccoli , cut into florets
- 1 garlic clove , peeled
- 1 large lemon
- ½ tsp dried chilli flakes
- 3 tbsp pine nuts
- 5 tbsp extra-virgin olive oil
- 3 tbsp Parmesan (or vegetarian alternative), grated
- Tip the pasta into a largepan of boiling salted water and cookaccording to pack instructions. Meanwhile,bring a smaller pan of salted water to theboil, add the broccoli and boil for 4 minutes.
- Drain the broccoliand return it to the pan. Lightly mash thebroccoli with a potato masher or fork.Finely grate the garlic and zest the lemon,then mix into the broccoli with the chilliflakes and pine nuts. Cut the lemon in halfand keep for later.
- Drain the pasta andreturn it to the pan. Stir in the broccolipesto and squeeze over the juice of1⁄2 lemon. Pour in the olive oil andgenerously season with salt and pepper.Spoon in the grated Parmesan, toss thepasta well and serve.
My notes :
- i used tagliatelle cos i ran out of penne or fusilli. spaghetti works just as well for this recipe
- i didnt use pine nuts cos i dont have any, but i added in 1 tsp of Sacla Green Pesto. the basic green pesto sauce is made using pine nuts, basil, garlic and olive oil; so i guess brocolli is an alternative to basil and it tastes just as nice, if not better.
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