lemon Archives

Birthday cake

Easy naked chocolate cake

30 minutes

Berry recipes

Liam Tomlin’s lemon posset

30 minutes

Charred split broccoli with tahini-yoghurt sauce

30 minutes

Roast chicken

Soffritto chicken with caper potatoes

50 minutes

Beetroot recipes

Goat’s cheese and pea fritters with beetroot

10 minutes

Cheesecake recipes

Raw lemon cheesecake

Broccoli recipes

No-cook broccoli-and-cashew gnudi with olive salsa

Afternoon tea

Mushroom tartlets

30 minutes

Beans recipes

Marinated charred vegetables with butter beans

20 minutes

Asian recipes

Rice noodle salad with mango

15 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..

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Lemon soufflé with lemon curd ice cream

Easy naked chocolate cake

Liam Tomlin’s lemon posset

Charred split broccoli with tahini-yoghurt sauce

Soffritto chicken with caper potatoes

Goat’s cheese and pea fritters with beetroot

Raw lemon cheesecake

No-cook broccoli-and-cashew gnudi with olive salsa

Mushroom tartlets

Marinated charred vegetables with butter beans

Rice noodle salad with mango

Broccoli pesto pasta

Broccoli pesto pasta

Ingredients

Method