A true Italian favourite: linguine pasta with basil pesto, garlic, almonds, crème fraîche, and cheese… But this time, the sauce is blended with broccoli and spinach, so you can still get your greens!
BROCCOLI & BASIL PESTO PASTA
BROCCOLI & BASIL PESTO PASTA
with Italian-style cheese & crème fraîche
Hands on Time: 35 - 45 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Almonds
- Baby Spinach
- Broccoli Florets
- Chilli Flakes
- Creme Fraiche
- Garlic Clove
- Garlic Cloves
- Italian Hard Cheese
- Lemon
- Lemons
- Linguine Pasta
- Onion
- Onions
- Pesto Princess Basil Pesto
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Blender
- Milk (optional)
TOAST THE Almonds
Bring a pot of salted water to boil for the pasta. Place the Almonds in a large, deep pan (that has a lid) over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
COOK THE PASTA
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
PREPARE THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 1-2 minutes until soft and translucent. Add the grated garlic and fry for about a minute until fragrant. Turn up the heat, add the chopped broccoli to the pan, and fry for 2-3 minutes. Pour in 50ml of water and add half of the rinsed baby spinach. Pop on the lid and steam for about 2-3 minutes until the spinach is cooked through. Remove the pan from the heat on completion.
FINISH THE PESTO
Place the contents of the pan in a blender. Add in the basil pesto, the crème fraîche, half of the grated cheese, and half of the toasted Almonds. Pour in 30ml of water and add some lemon zest and juice to taste. Blend the ingredients until a smooth sauce. If the consistency is too thick, add a drizzle of olive oil and a splash of water or milk. Put the sauce back into the pan over a medium heat. Cook for 2-3 minutes to warm through. Add the cooked pasta to the pan with the sauce, toss to coat, and season to taste. Remove the pan from the heat.
FRESH LEAVES
Toss the remaining baby spinach through some olive oil and Lemon juice to taste.
PLATE UP
Dish up a bowl of the creamy broccoli-pesto pasta and serve the lemony leaves alongside. Garnish with the remaining grated cheese and toasted Almonds. Finally, add a sprinkling of chilli flakes to taste. Bellissimo, Chef!
TOAST THE Almonds
Bring a pot of salted water to boil for the pasta. Place the Almonds in a large, deep pan (that has a lid) over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
COOK THE PASTA
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
PREPARE THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent. Add the grated garlic and fry for about a minute until fragrant. Turn up the heat, add the chopped broccoli to the pan, and fry for 2-3 minutes. Pour in 100ml of water and add half of the rinsed baby spinach. Pop on the lid and steam for 3-4 minutes until the spinach is cooked through. Remove the pan from the heat.
FINISH THE PESTO
Place the contents of the pan in a blender. Add in the basil pesto, the crème fraîche, half of the grated cheese, and half of the toasted Almonds. Pour in 50ml of water and add some lemon zest and juice to taste. Blend the ingredients until smooth. If it is too thick, add a drizzle of olive oil and a splash of water or milk. Put the sauce back into the pan over a medium heat. Cook for 2-3 minutes to warm through. Add the cooked pasta to the pan with the sauce, toss to coat, and season to taste. Remove the pan from the heat.
FRESH LEAVES
Toss the remaining baby spinach through some olive oil and Lemon juice to taste.
PLATE UP
Dish up a bowl of the creamy broccoli-pesto pasta and serve the lemony leaves alongside. Garnish with the remaining grated cheese and toasted Almonds. Finally, add a sprinkling of chilli flakes to taste. Bellissimo, Chef!
TOAST THE Almonds
Bring a pot of salted water to boil for the pasta. Place the Almonds in a large, deep pan (that has a lid) over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
COOK THE PASTA
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
PREPARE THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent. Add the grated garlic and fry for about a minute until fragrant. Turn up the heat, add the chopped broccoli to the pan, and fry for 2-3 minutes. Pour in 100ml of water and add half of the rinsed baby spinach. Pop on the lid and steam for 3-4 minutes until the spinach is cooked through. Remove the pan from the heat.
FINISH THE PESTO
Place the contents of the pan in a blender. Add in the basil pesto, the crème fraîche, half of the grated cheese, and half of the toasted Almonds. Pour in 50ml of water and add some lemon zest and juice to taste. Blend the ingredients until smooth. If it is too thick, add a drizzle of olive oil and a splash of water or milk. Put the sauce back into the pan over a medium heat. Cook for 2-3 minutes to warm through. Add the cooked pasta to the pan with the sauce, toss to coat, and season to taste. Remove the pan from the heat.
FRESH LEAVES
Toss the remaining baby spinach through some olive oil and Lemon juice to taste.
PLATE UP
Dish up a bowl of the creamy broccoli-pesto pasta and serve the lemony leaves alongside. Garnish with the remaining grated cheese and toasted Almonds. Finally, add a sprinkling of chilli flakes to taste. Bellissimo, Chef!
TOAST THE Almonds
Bring a pot of salted water to boil for the pasta. Place the Almonds in a large, deep pan (that has a lid) over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
COOK THE PASTA
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
PREPARE THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for about a minute until fragrant. Turn up the heat, add the chopped broccoli to the pan, and fry for 2-3 minutes. Pour in 200ml of water and add half of the rinsed baby spinach. Pop on the lid and steam for 4-5 minutes until the spinach is cooked through. Remove the pan from the heat.
FINISH THE PESTO
Place the contents of the pan in a blender. Add in the basil pesto, the crème fraîche, half of the grated cheese, and half of the toasted Almonds. Pour in 80ml of water and add some lemon zest and juice to taste. Blend the ingredients until smooth. If it is too thick, add a drizzle of olive oil and a splash of water or milk. Put the sauce back into the pan over a medium heat. Cook for 2-3 minutes to warm through. Add the cooked pasta to the pan with the sauce, toss to coat, and season to taste. Remove the pan from the heat.
FRESH LEAVES
Toss the remaining baby spinach through some olive oil and Lemon juice to taste.
PLATE UP
Dish up a bowl of the creamy broccoli-pesto pasta and serve the lemony leaves alongside. Garnish with the remaining grated cheese and toasted Almonds. Finally, add a sprinkling of chilli flakes to taste. Bellissimo, Chef!
Frequently Asked Questions
What is the preparation time for BROCCOLI & BASIL PESTO PASTA?
The preparation time for BROCCOLI & BASIL PESTO PASTA with Italian-style cheese & crème fraîche is between 35 and 45 minutes.
What is the total time required to make BROCCOLI & BASIL PESTO PASTA with Italian-style cheese & crème fraîche?
The total time required to make BROCCOLI & BASIL PESTO PASTA with Italian-style cheese & crème fraîche is between 40 and 50 minutes.
How many servings does BROCCOLI & BASIL PESTO PASTA provide?
4 servings
What are the main ingredients in BROCCOLI & BASIL PESTO PASTA?
Almonds, Baby Spinach, Broccoli Florets, Chilli Flakes, Creme Fraiche, Garlic Clove, Garlic Cloves, Italian Hard Cheese, Lemon, Lemons, Linguine Pasta, Onion, Onions, Pesto Princess Basil Pesto
What is the nutritional information of BROCCOLI & BASIL PESTO PASTA?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare BROCCOLI & BASIL PESTO PASTA?
COOK THE PASTA: When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking. TOAST THE ALMONDS: Bring a pot of salted water to boil for the pasta. Place the almonds in a large, deep pan (that has a lid) over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. FRESH LEAVES: Toss the remaining baby spinach through some olive oil and lemon juice to taste. PLATE UP: Dish up a bowl of the creamy broccoli-pesto pasta and serve the lemony leaves alongside. Garnish with the remaining grated cheese and toasted almonds. Finally, add a sprinkling of chilli flakes to taste. Bellissimo, Chef! FINISH THE PESTO: Place the contents of the pan in a blender. Add in the basil pesto, the crème fraîche, half of the grated cheese, and half of the toasted almonds. Pour in 50ml of water and add some lemon zest and juice to taste. Blend the ingredients until smooth. If it is too thick, add a drizzle of olive oil and a splash of water or milk. Put the sauce back into the pan over a medium heat. Cook for 2-3 minutes to warm through. Add the cooked pasta to the pan with the sauce, toss to coat, and season to taste. Remove the pan from the heat. PREPARE THE PESTO: Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent. Add the grated garlic and fry for about a minute until fragrant. Turn up the heat, add the chopped broccoli to the pan, and fry for 2-3 minutes. Pour in 100ml of water and add half of the rinsed baby spinach. Pop on the lid and steam for 3-4 minutes until the spinach is cooked through. Remove the pan from the heat.
What should be prepared from my kitchen to make BROCCOLI & BASIL PESTO PASTA?
Almonds, Baby Spinach, Broccoli Florets, Chilli Flakes, Creme Fraiche, Garlic Clove, Garlic Cloves, Italian Hard Cheese, Lemon, Lemons, Linguine Pasta, Onion, Onions, Pesto Princess Basil Pesto
How many calories does BROCCOLI & BASIL PESTO PASTA have?
calories
How much fat content does BROCCOLI & BASIL PESTO PASTA have?
grams
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