Ingredients
- 2 cups (60 g) fresh basil leaves
- â…“ cup pepitas, toasted
- 30 g parmesan cheese, finely grated
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 250 g wholemeal penne pasta
- 500 g broccoli, coarsely chopped
- â…“ cup (80 g) roasted capsicum strips, drained, chopped
- 70 g feta cheese, crumbled
Method
Step 1
To make pesto, process basil, pepitas, parmesan, garlic, oil, lemon juice and 1 tablespoon water in a food processor to form a thick paste.
Step 2
Cook pasta in a large pot of boiling water for 9 minutes. Add broccoli and boil for a further 1-2 minutes, until pasta is tender. Reserve ½ cup of the cooking water, then drain pasta.
Step 3
Return pasta and broccoli to same pot over low heat. Stir in pesto, capsicum and reserved pasta cooking water until well combined and hot.
Step 4
Sprinkle with feta. Season with freshly ground pepper.
Tips
- You can replace penne with any variety of wholemeal pasta.
- Use toasted pine nuts or almonds instead of pepitas if you prefer.
- We freshly grated parmesan from the block but you can substitute ¼ cup of packaged shredded parmesan, if preferred.
- Refrigerate any leftover pasta for lunch the next day. Simply reheat in microwave oven to serve.
