Pesto green pea pasta and broccoli
This simple pesto is perfect paired with hot smoked salmon and green pea gluten free pasta - topped with charred broccoli it's healthy and delicious.
Servings: 2
Ingredients
- 150 g Waitrose green pea pasta
- Half pack tenderstem broccoli
- 1 tsp coconut oil
- 1 pack hot smoked salmon flakes
For the pesto
- Bunch fresh basil
- 1 clove garlic
- 4 tbsp virgin olive oil
- 50 g parmigiano reggiano shavings
- 40 g pine nuts
- Juice of half a lemon
- Salt and pepper
Instructions
- Cook the pasta as per the instructions (in salted boiling water for 5 minutes for al dente, 6-7 minutes for a little softer).
- Meanwhile make the pesto by adding all of the ingredients into a food processor. Blend until reasonably smooth and set aside.
- Steam the tenderstem broccoli for one minute then remove from the steamer. Heat the coconut oil in a frying pan until hot, then add the broccoli stems. Fry for 1 minute or two on each side until they start to get some colour.
- Once cooked, drain the pasta and add to a pan with the pesto. Add the salmon flakes and mix well. Serve in a bowl with the charred broccoli on top or on the side.
Nutrition
Serving: 2Servings
