Broccoli pasta shells

broccoli fibre freezable low calorie pasta pesto quick vegetarian vitamin c

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Source

Ingredients

1 head of broccoli, chopped into florets

1 garlic clove, unpeeled

2 tbsp olive oil

250g pasta shells

½ small pack parsley

½ small pack basil

30g toasted pine nuts

½ lemon, zested and juiced

30g parmesan (or vegetarian alternative), plus extra to serve

Method

Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.

Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.

Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.