Ingredients
- SpinneysFOOD Tenderstem Broccoli and Lemon Butter 230g
- Garlic 2 cloves
- Bird’s eye chilli 1 (optional)
- Lemon 1
- Rigatoni pasta 250g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Classic Basil Pesto 50g
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
Nutrition (Per serving)
- Calories 331
- Fat 14.3g
- Saturates 2.4g
- Protein 11.3g
- Carbs 41.2g
- Sugars 2.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lemon broccoli pesto pasta
Italian 5 Mins Prep · 20 Mins Cook
- Snip off the corner of the tenderstem broccoli packet. Remove the lemon butter and set aside. Place the packet in the microwave to cook for 3 minutes.
- Finely chop the broccoli. Finely slice the garlic. Finely dice the chilli, removing the seeds to reduce the heat. Zest and juice the lemon.
- Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Drain the pasta, reserving 250ml of the pasta water. Set the pasta aside.
- Heat the oil in a large pan over a medium heat. Add the garlic slices and chilli and sauté until fragrant, approx. 2 minutes. Add the lemon zest to the pan along with the chopped broccoli and lemon butter.
- Once the pasta is cooked, add it to the pan along with the juice of the lemon and the pesto. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up. Season with salt and pepper to taste.
- Serve immediately.