chilli flakes Archives

Breakfast recipes

Turkish scrambled shakshuka

30 minutes

Chicken recipes

Butter chicken with garlic-butter flatbreads

40 minutes

Christmas recipes

Celebration saffron baked rice

30 minutes

Lamb recipes

Lamb meatballs in a sweet, sour and spicy tomato sauce

1 1⁄2 hours

Avocado recipes

Green nachos with spiced beans

20 minutes

Seafood recipes

Chilli butter roasted kingklip with mash

Pie recipes

Crumpled phyllo pork-and-tomato pie

40 minutes

Cauliflower recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Chicken recipes

Spicy grilled chicken

30 minutes

Roast chicken

Soffritto chicken with caper potatoes

50 minutes

Broccoli recipes

Broccoli pesto pasta

15 minutes

Broccoli pesto pasta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the pasta:

300 g orecchiette pasta
salt, to taste
lemon peel, to garnish
basil leaves, to garnish

For the broccoli pesto:

1 T butter
1 x 250 g head broccoli, cut into florets (chop and use the stems)
100 g baby spinach leaves, washed and dried
salt, a pinch
pepper, a pinch
40 g almonds
¼ cup olive oil, plus 2 T
2 t tahini
2 T Parmesan, grated
½ lemon, juiced
chilli flakes a large pinch
1 cloves garlic, crushed

For the salad:

500 g Tenderstem broccoli tips
125 g fresh shelled garden peas
125 g green Nocarella olives, halved and pitted
1 red onion, very thinly sliced

Method

Place the pasta in a large saucepan of boiling salted water and cook until al dente.
To make the pesto, place the butter, 1 cup water, broccoli, spinach and seasoning in a saucepan and cook for 5 minutes with the lid on.
Transfer the vegetables to a food processor and blend.
Add the almonds, olive oil, tahini, Parmesan, lemon juice, chilli flakes and garlic and blend.
Check the consistency and add some pasta cooking water if necessary.
Drain the pasta and return to the saucepan. Add the pesto and stir through. Tip into a bowl and allow to cool.
To make the salad, blanch the broccoli and peas, then drain and cool.
When the pasta and vegetables are cool, add the broccoli, peas, olives and red onion and mix through.
Tip into a serving bowl and garnish with lemon peel and basil.

Cook's note: A great way to get kids to eat more broccoli and spinach! It’s a fast recipe that’s a weekday stand-by for us.

Browse more pasta recipes here..

Cheesy sweetcorn bread

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Spicy Asian stuffed eggs with noodles

Turkish scrambled shakshuka

Butter chicken with garlic-butter flatbreads

Celebration saffron baked rice

Lamb meatballs in a sweet, sour and spicy tomato sauce

Green nachos with spiced beans

Chilli butter roasted kingklip with mash

Crumpled phyllo pork-and-tomato pie

Cumin-spiced cauliflower with roast tomatoes

Spicy grilled chicken

Soffritto chicken with caper potatoes

Broccoli pesto pasta

Broccoli pesto pasta

Ingredients

Method