About this recipe
Made in 15 minutes from start to finish, this is the perfect dish to make in a hurry. By using brown pasta, you are increasing the fibre content and when combined with the broccoli and peas you are well on your way to your recommended 30g of daily fibre.
This simple pasta recipe is also a great way to get in some plant based protein. Using frozen peas are such an easy way to increase the protein content of a dish at the last minute, along with adding in another portion of vegetables.
I love making double portions of this dish for dinner to make sure there is plenty left over for lunch the next day. It’s also a great idea to make a larger quantity of the pesto to have later on in the week. Just pop in a jar and top up with a little more oil to cover the surface, as this will help preserve it. Try adding to salads, spreading in sandwiches, or stirring into soups.
Photo credit: Hope Pointing
For the pasta
200g Brown fusilli pasta
1 tbsp Olive oil
3 Cloves of garlic, finely sliced
12 Spears of purple sprouting broccoli, halved lengthways
2 Handfuls of frozen peas
1 Tsp. chilli flakes (optional)
For the pesto
1 Handful of fresh basil
2 Handfuls of rocket
Juice and zest of one lemon
1 Clove of garlic
2 Tbsp pine nuts or sunflower seeds
2 Tbsp olive oil
2 Tbsp water
Salt and pepper to taste
Begin by cooking the pasta, following the instruction on the back of the packet.
Next, heat 1tbsp olive oil in a large pan on medium heat. Add in the finely sliced garlic and fry for 2-3 minutes, allowing it to colour just slightly. Add in the broccoli and cook for a further 5 minutes or so until tender.
Meanwhile, make the pesto by adding all the ingredients to a food processor or blender and blitz until just smooth. Taste, and adjust the seasoning accordingly, adding lemon, salt and pepper if needed. The pesto should be a thick liquid, similar to that of double cream – this will ensure it coats all the vegetables and pasta well.
Once the pasta is cooked, add straight to the pan with the broccoli and garlic.
Add in the frozen peas and finally the pesto. Stir well and cook for a further couple of minutes to heat everything through.
Serve with a sprinkle of chilli flakes and a few more sunflower seeds or pine nuts.