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Broccolini pesto pasta recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Creamy macadamia nut and fresh basil broccolini pesto pasta, a vibrant and winning dish for any day of the week.
Ingredients:
  • 4 stalks kale
  • 1 bunch broccolini
  • 500g dried penne pasta
  • 1 garlic clove, crushed
  • 100g macadamias, roughly chopped
  • Squeeze of lemon
  • 75.08 gm extra virgin olive oil
  • 1 handful fresh basil leaves
  • 2 tsp Plant Based Vegetable Stock Powder
  • 82.50 ml finely grated parmesan
  • Fresh basil leaves, torn, to serve
  • Extra virgin olive oil, to serve
  • Finely grated parmesan, to serve
Instructions:
  • Prepare kale by trimming the stems and setting aside the leaves. Place broccolini and kale stems in a pot of boiling salted water for 1 minute, then transfer to a bowl of ice water. Quickly blanch kale leaves in the boiling water for 10 seconds before adding them to the broccolini in the ice water.
  • Boil pasta in the flavorful saucepan for 6 to 7 minutes until al dente.
  • Drain the greens and chop them roughly. Reserve some for tossing with the pasta. Transfer the rest to a blender along with garlic, half of the macadamias, lemon juice, oil, basil, stock powder, and parmesan. Blend until smooth and creamy.
  • Drain the pasta, saving some cooking liquid. Mix in pesto, reserved greens, and a couple of spoons of cooking liquid. Toss everything together until combined.
  • Garnish pasta with the remaining macadamias, torn basil leaves, a drizzle of oil, and Parmesan before serving.

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