Broccoli Stem Pesto Pasta Salad
Serves 4
Ingredients
2 heads of broccoli (stems and florets)
400g pasta (I used fusilli)
120g frozen peas
3 tbsp extra virgin olive oil
2 garlic cloves
Small handful of basil leaves
3 tbsp pine nuts
Zest and juice of ½ lemon
3 tbsp Parmesan cheese, grated
Pinch of salt and pepper, to taste
250g cherry tomatoes, halved
220g baby bocconcini
Method
Bring a large pot of salted water to a boil. Finely chop the broccoli stems and florets, and add to the boiling water. Cook for 5-6 minutes, or until soft. Use a slotted spoon to remove the broccoli and drain well.
In the same pot of water, add the pasta and cook according to packet instructions. In the final minute of cooking, add the frozen peas. Drain the pasta and rinse under cold water to cool slightly.
While the pasta is cooking, add the cooked broccoli, olive oil, garlic, basil, pine nuts, lemon zest, lemon juice and Parmesan to a food processor or blender. Pulse until everything is well combined. Season with salt and pepper to taste. If you prefer a thinner consistency, add an extra dash of olive oil or some pasta water.
In a large mixing bowl, combine the cooled pasta, peas, cherry tomatoes and bocconcini. Add the broccoli pesto and toss until everything is evenly coated. Divide the pasta salad between four plates and serve.
Notes
You can easily swap the basil for parsley, and the pine nuts for walnuts if that’s what you have on hand.
