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 rocket
- 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 coriander, trimmed, roughly chopped
- 1 lemon, finely grated zest and juice
- 2 large tomatoes, chopped
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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.
Variations
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
-
Calories 440cal
-
Kilojoules 1840kJ
-
Protein 17g
-
Total fat 16g
-
–Saturated fat 3g
-
Carbohydrates 55g
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–Sugars 6g
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Dietary fibre 10g
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Sodium 40mg
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Calcium 130mg
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Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
