Chilli-pesto pasta

Serves: 4

Time to make: 30 mins

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

Stay Awake

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.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 440 cal

Kilojoules 1840 kJ

Protein 17 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 6 g

Dietary fibre 10 g

Sodium 40 mg

Calcium 130 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.