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Broccoli pesto with linguine and pangrattato
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulge in flavorful vegetarian broccoli pesto linguine topped with crispy breadcrumbs.
Ingredients:
  • 400g fresh linguine
  • Shaved parmesan (or vegetarian hard cheese), to serve
  • Fresh basil leaves, to serve
  • Lemon wedges, to serve
  • 18.20 gm extra virgin olive oil
  • 4 slices day-old sourdough bread, crusts removed, crumbled
  • 1 tsp finely grated lemon rind
  • 2 small heads broccoli, cut into florets, stalks coarsely chopped
  • 2 garlic cloves, peeled
  • 250.00 ml firmly packed fresh basil leaves
  • 80g blanched almonds, toasted
  • 1 large lemon, rind finely grated, juiced
  • 1/4-1/2 tsp chilli flakes, to taste (optional)
  • 40g (1/2 cup) finely grated parmesan (or vegetarian hard cheese)
  • 125ml (1/2 cup) extra virgin olive oil
Instructions:
  • In a small frying pan over medium heat, heat oil. Add breadcrumbs and stir for 3 minutes until golden. Add rind and stir for 1 minute. Season, then transfer to a lined plate to drain.
  • To prepare the pesto, bring a large saucepan of salted water to a boil. Add broccoli stalks and garlic and cook for 2 minutes. Then, add the broccoli florets and cook for an additional 2 minutes until tender crisp. Transfer everything to a food processor bowl using a slotted spoon, making sure to reserve 2 florets. Add 2 tablespoons of the cooking liquid and process until finely chopped. Next, add basil, almonds, lemon rind, lemon juice, and chili (if using) and blend until combined. Finally, add Parmesan cheese and olive oil, season with salt and pepper, and process until smooth.
  • Cook the pasta in a large saucepan of salted boiling water for 2-3 minutes until al dente. Drain, saving 3⁄4 cup of the cooking liquid. Return the pasta to the pan, mix in pesto and 1⁄2 cup of cooking liquid. Finely chop the reserved florets and add to the pan. Toss to combine, adding more cooking liquid if needed. Finish by topping with pangrattato, parmesan, and basil. Serve with lemon wedges.

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