Free 12WBT Recipe: Broccoli Pesto Pasta

Nutrition // Stephanie King

Who doesn’t LOOOVE pasta, right?! So why not swap calorie-heavy pesto favourite for our healthy broccoli version. Replacing some of the pasta with zoodles adds nutrients and cuts calories too!

Ingredients

  • 30g Spaghetti
  • 1 1/2 Zucchini (151g), cut into noodles
  • 1/4 Cups Frozen Peas (35g)
  • 100g Broccoli, cut into florets
  • 1 Shallot (6g), chopped
  • 1/4 Cups Mint Leaves (10g)
  • 1/2 Cloves Garlic (1g), crushed
  • 2 Tablespoons Grated Parmesan (10g)
  • 1 Teaspoons Olive Oil (5g)
  • 25g Borlotti Beans, rinsed & drained
  • 20g Baby Spinach

Method

  1. Cook spaghetti in a large saucepan of boiling water following packet directions, adding zucchini noodles and peas in the last 2 minutes of cooking. Drain and return to pan. Keep warm.
  2. Meanwhile, place broccoli, shallots, mint, garlic, parmesan and oil in a food processor. Process until finely chopped. Add 1 tablespoon water and process to a coarse paste.
  3. Toss pesto through pasta, zoodles and peas. Fold through borlotti beans and spinach leaves. Serve in bowl and season with freshly ground black pepper.

Mish Tips

  • Swap the mint for basil if you prefer
  • Leftover canned borlotti beans can be kept in an airtight container in the fridge for 1 week, or frozen for up to a month
  • Shallots are the long, green, thin variety
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