Chilli-pesto pasta

Serves: 4
Time to make: 30 mins

Total cost: $ 23.44 / $ 5.86 per serve

(at time of publication)

Ingredients

250g dried spaghetti or pasta of your choice
2 bunches broccolini or 1 head broccoli, trimmed, cut in short lengths
2 cups baby rocketarugulaX
1-2 large red chillies, trimmed, roughly chopped
⅓ cup (60g) cashews, roasted
1 clove garlic
2 tablespoons extra-virgin olive oil
1 bunch fresh coriandercilantroX, trimmed, roughly chopped
1 lemon, finely grated zest and juice
2 large tomatoes, chopped

Instructions

1 Bring a large saucepan of water to the boil. Add pasta and cook following packet directions. Add broccolini to pan for last 2 minutes of cooking time to blanch. Drain pasta and broccolini then return to pan. Add rocket and stir through. Cover to keep warm.

2 Meanwhile, to make pesto combine chillies, cashews, garlic, oil and half the coriander in a deep bowl. Add lemon zest and juice to bowl. Blend mixture with a stick blender (or in a food processor), adding up to 2-3 tablespoons hot water to thin pesto if necessary.

3 Place pasta and broccolini in a large bowl with chilli pesto and chopped tomatoes. Toss to coat.

4 Divide pasta among serving bowls. Scatter with remaining coriander then serve.

Nutrition Info (per serve)

Kilojoules 1840kJ

Calories 440cal

Protein 17g

Total fat 16g

–Saturated fat 3g

Carbohydrates 55g

–Sugars 6g

Dietary fibre 10g

Sodium 40mg

Calcium 130mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.