Creamy Broccoli Pesto Pasta Sauce
Using a few simple ingredients, this broccoli pesto pasta sauce recipe is perfect for mid-week meals. Packed with extra veg it's a one-pot wonder you will come back to over and over again. Add about a cup of shreded chicken or a 200g can of tuna for a heartier version. Keep pine nuts in the fridge to keep them fresher for longer.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 4 people
- 200 g pasta (I like to use penne or rigatoni but spaghetti also works)
- 1 head broccoli
- 2 small zucchinis
- 2 sprigs spring onion
- 2 middle rashers bacon optional
- 2 tbsp pine nuts
- 300 ml fresh (pure) cream
- 95 g basil pesto (pesto Genovese)
To serve
- freshly ground black pepper to taste
- Parmesan cheese to taste
Cook pasta according to packet instructions - place in a large pot of boiling water and cook for around 6-8 minutes, or until cooked to your liking. Drain.
Meanwhile, cut broccoli into florets and process together with the stalk part, in a food processor until it resembles rice grains in size. Finely slice zucchini and spring onions. Dice bacon.
Heat a large frying pan over medium heat. Add pine nuts and toast for 2 minutes, stirring often. Remove and set aside for serving.
Return pan to the heat and add bacon and cook stirring for 1-2 minutes. Add zucchini and the white parts of the sliced spring onion. Cook for 2-3 minutes.
Add processed broccoli. Increase heat to high and stir fry for 2 minutes. Add cream and bring back to the boil. Stir in pesto. Add up to 1 cup of hot water to loosen the sauce.
(If using, add shredded cooked chicken or canned tuna and stir through the sauce).
To serve:
Divide pasta between serving plates or bowls. Top with the broccoli pesto sauce.
Sprinkle with pepper, cheese and toasted pine nuts.