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!
Almonds - 15g
Linguine Pasta - 100g
Onion - 1
Garlic Clove - 1
Broccoli Florets - 100g
Baby Spinach - 40g
Pesto Princess Basil Pesto - 25ml
Crème Fraîche - 30ml
Italian Hard Cheese - 15g
Lemon - 1
Chilli Flakes - 1.25ml
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!
Almonds - 30g
Linguine Pasta - 200g
Onion - 1
Garlic Cloves - 2
Broccoli Florets - 200g
Baby Spinach - 80g
Pesto Princess Basil Pesto - 50ml
Crème Fraîche - 60ml
Italian Hard Cheese - 30g
Lemon - 1
Chilli Flakes - 2.5ml
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!
Almonds - 30g
Linguine Pasta - 200g
Onion - 1
Garlic Cloves - 2
Broccoli Florets - 200g
Baby Spinach - 80g
Pesto Princess Basil Pesto - 50ml
Crème Fraîche - 60ml
Italian Hard Cheese - 30g
Lemon - 1
Chilli Flakes - 2.5ml
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!
Almonds - 60g
Linguine Pasta - 400g
Onions - 2
Garlic Cloves - 4
Broccoli Florets - 400g
Baby Spinach - 160g
Pesto Princess Basil Pesto - 100ml
Crème Fraîche - 120ml
Italian Hard Cheese - 60g
Lemons - 2
Chilli Flakes - 5ml
Woolies Products in this dish
