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Frugal-ish broccoli-and-basil pesto pasta salad

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4 to 6
15 minutes
30 minutes
Wine/Spirit Pairing
Klein Constantia Sauvignon Blanc

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  • 700 g broccoli florets, boiled for 4 minutes in lightly salted water
  • 80 g fresh basil
  • 1 t garlic, finely chopped
  • ½ cup olive oil
  • 100 g raw macadamias or peanuts
  • 500 g farfalloni pasta (the ones that look like little bows)
  • 200 g hard cheese, shaved (Parmigiano Reggiano or Grana Padano if you’re feeling flush)
  • Salt, to taste

1. Blend the broccoli, basil, garlic, olive oil and nuts using a handheld blender and set aside.

2. Cook the pasta until al dente. Drain, rinse with cold water, drizzle with olive oil and cool.

3. Once the pasta has cooled, mix in the broccoli-and-basil pesto and add the cheese.

Cooks note: This is a nice nutty, green pasta salad that could also be jazzed up with some crunchy broccoli florets and torn basil.

Discover more pasta recipes here

Sam Woulidge

Recipe by: Sam Woulidge

Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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