CreamHazelnutPastaPestoVeganVegetarian

Broccoli Pesto with Penne

Originating in the beautiful coastal city of Liguria, pesto is the perfect flavoursome sauce to make at home when your short of time as you only need a few ingredients. For this dish we’ve used a creamy broccoli and hazelnut pesto which gives it a fantastic vibrant colour. The perfect way to get your greens into a midweek meal that even the kids will eat!

Prep Time: 10 mins
Cooking Time: 15 mins
2 people

Used in this recipe

Ingredients

200g wholewheat penne pasta
200g broccoli florets
30g fresh basil
1 clove garlic, crushed
25g roasted hazelnuts
60ml Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
Zest 1 lemon
Salt and freshly ground black pepper

Method

Cook the pasta in a pan of boiling water for about 10 minutes, or according to packet instructions, until just tender. Drain, reserving 4 tbsp of the cooking water. Return the pasta to the warm pan.
Meanwhile, cook the broccoli in a pan of boiling water for 3 minutes until just tender. Drain and refresh under cold water.
Place the broccoli with the remaining ingredients, in a food processor, and blitz until finely chopped, adding the pasta water to loosen it. Season to taste.
Stir into the pasta in the pan and serve immediately in bowls, with freshly ground black pepper and a drizzle of Filippo Berio Extra Virgin Olive Oil.

Cooks Tips

Serve with glass of white wine... something zippy like an Albarino or Gruner Veltliner. Make the most of flavour bombs... Mustard, Smoked Fish and plenty of dairy fat. Can be made well ahead of time... and simply heated through the oven for dinner time. Pick a floury potato... like a Maris Piper to make the best mash and absorb the butter.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.