NUTRITION INFO
PER SERVE 1900kJ,
protein 17g, total
fat 23g (sat. fat 5g),
carbs 40g, fibre 10g,
sodium 193mg- Carb exchanges 2½
- GI estimate low
- Gluten-free option
THURSDAY
GFOBROCCOLI
PESTO PASTA
PREP TIME: 10 MINS
COOK TIME: 15 MINS
SERVES 2 (AS A MAIN)
100g dried pasta of your choice
or gluten-free pasta
Basil leaves, to serve (optional)
50g baby spinach leaves
1 Lebanese cucumber, peeled
into ribbons
125g cherry tomatoes, halved
Balsamic vinegar or glaze,
to serve
Broccoli pesto
250g broccoli, cut into florets
Zest of 1 lemon
1 Tbsp fresh lemon juice
20g parmesan, finely grated
2 Tbsp extra virgin olive oil
½ bunch basil, leaves picked
Freshly ground black pepper1 Cook the pasta in a medium
saucepan of boiling water for
10-12 minutes or until al dente.
Drain, reserving 1⁄4 cup of the
cooking liquid.
2 Meanwhile, to make the
broccoli pesto, cook broccoli
in a steamer basket over a
saucepan of simmering water
for 2 minutes or until the broccoli
is just al dente. Set aside for
5 minutes to cool. Put the
broccoli, lemon zest, lemon
juice, parmesan, oil, basil and
pepper in a small food processor.Cover and process until finely
chopped and well combined.
3 Return the pasta and reserved
cooking liquid to the pan. Add
broccoli pesto. Toss to combine.
Divide broccoli pesto pasta
between serving bowls.
Top with basil leaves,
if desired. Toss
together the
spinach, cucumber
and tomatoes.
Serve pesto
pasta with
the salad,
drizzling
with a little
balsamic
vinegar
or glaze.mains