Australian Healthy Food Guide — November 2017

plus

+cashews

+garlic

+lemon

+baby rocket

you’ll need ...

spaghetti

+

long red chillies

tomatoes

coriander

MONDAY

Chilli–pesto pasta

Serves 4

Cost per serve $3.60

Time to make 25 min

9 dairy free^9 vegetarian

9 diabetes friendly

250g spaghetti

1 bunch broccolini,

trimmed, cut

into short lengths

NOVEMBER 2017 HEALTHY FOOD GUIDE 53

Recipe: Kerrie Ray. Photography: Mark O’Meara. Styling: Yael Grinham. Food Prep: Sarah Mayoh.

1449kJ/347cal

Protein 12.6g

Total Fat 8.6g

Sat Fat 1.5g

Carbs 51.4g

Sugars 4.8g

Fibre 5.6g

Sodium 32mg

Calcium 68mg

Iron 2.9mg

PER SERVE

1–2 long red chillies,

roughly chopped

¹⁄³ cup roasted cashews

1 garlic clove

1 bunch coriander,

roughly chopped

Zest and juice of 1 lemon

2 large tomatoes, chopped

60g baby rocket

1 Bring a large saucepan of

water to the boil. Add pasta

and cook according to packet

instructions, or until al dente.

Add the broccolini to pan for

last 2 minutes of cooking time

to blanch. Drain pasta and

broccolini, then return to pan

and cover to keep warm.

2 Meanwhile, combine chillies,

cashews, garlic and half of the

chopped coriander in a deep

bowl. Add the lemon juice and

lemon zest to the bowl. Blend

the mixture with a stick blender

(or in a small processor), adding

up to 2–3 tablespoons of water

to thin the pesto if necessary.

3 Place pasta and broccolini in

a large bowl with chilli–pesto and

chopped tomatoes; toss to coat.

4 Divide pasta among 4 serving

bowls. Scatter with rocket and

remaining coriander, and serve.