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Broccoli and pea pesto agnolotti recipe
Broccoli and pea pesto agnolotti recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Vibrant veggie pasta for a quick and colorful weeknight dinner.
Ingredients:
  • 1 head broccoli, cut into small florets
  • 120g pea
  • 250.00 ml basil leaves
  • 1 garlic clove, crushed
  • 45g almond
  • 25g parmesan
  • 80ml olive oil
  • 500g ricotta & spinach agnolotti or ravioli
  • 60g pkt Baby Rocket
Instructions:
  • Boil broccoli and peas in a saucepan for 2 minutes until vibrant and tender. Drain thoroughly, then set aside half of the broccoli mixture.
  • Combine the remaining broccoli mixture in a food processor with basil, garlic, almonds, and Parmesan. Pulse until finely chopped. Drizzle in the oil and blend until nearly smooth. Season to taste.
  • Cook the pasta in a large saucepan of boiling water according to the package instructions until it is al dente. Drain the pasta thoroughly.
  • Combine the cooked pasta with rocket, reserved broccoli mixture, and half of the pesto in the pan. Mix everything together well.
  • Serve the pasta mixture in individual bowls, garnish each with the remaining pesto, and season to taste.

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