This quick and easy dish is perfect for a weeknight meal to feed the family. Deliciously creamy, broccoli pasta is a great way to up your veggie intake for some added vitamins and nutrients. Walnuts grown in the Southern Forests add a delicious flavour and extra sustenance.
Serves 4
Vegetarian
INGREDIENTS
A head of broccoli, cut into small florets
½ cup walnuts, roughly chopped
½ clove garlic, crushed
½ tablespoon finely grated lemon rind
1 tablespoon lemon juice
2 tbsp extra virgin olive oil, plus extra, for drizzling
½ cup grated parmesan, plus extra to serve
Sea salt and cracked black pepper
300g orecchiette
METHOD
Place the broccoli, walnuts, garlic, lemon rind and juice, oil, parmesan, salt and pepper in a food processor and process until roughly chopped. Set aside.
Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain, reserving ¾ cup of the cooking liquid.
Return the pasta and cooking liquid to the pan over medium heat, add the broccoli mixture and stir for 1–2 minutes or until well combined.
Divide the pasta between plates and top with the extra parmesan and drizzle with olive oil to serve.