Batch Cooking Day 4: Broccoli Pasta with Lemon Pine Nut Pesto
Welcome to the fourth day of our Vegan Batch Cooking journey! Today we're preparing an irresistibly delicious dish: Broccoli Pasta with Lemon Pine Nut Pesto. If you missed Prep Day and the last three Batch Cooking recipes, don't worry - we've already explained the basics and all the preparation on our blog . If you want to know what was already prepared for today's recipe on Prep Day, then take a look at our Prep Day blog post . There you'll find all the details to prepare for the entire Batch Cooking week!
Already prepared on prep day:
Before we dive into preparing the delicious pasta, let's take a look at the ingredients you already have on hand thanks to your prep day . If you want to cook this recipe outside of Batch Cooking Week, you can find all the information on preparation in this blog post :
Broccoli mixture (consisting of: broccoli, roasted pine nuts, garlic, lemon zest, lemon juice, olive oil, salt and pepper).
The recipe:
Ready for a delicious discovery? Here is the simple and delicious recipe for our broccoli pasta with lemon and pine nut pesto.
Ingredients:
- 800 g broccoli, cut into small florets
- 120 g pine nuts, roasted
- 1 garlic clove, crushed
- 1 tablespoon finely grated lemon peel
- 60 ml lemon juice
- 60 ml extra virgin olive oil, plus extra, for drizzling
- sea salt and ground black pepper
- 500 g Orecchiette pasta
- baby basil leaves, for serving
1. Cook pasta:
- Cook orecchiette according to package instructions or until al dente.
- Set aside 180 ml of pasta water.
- Drain the pasta and toss with a little olive oil to prevent it from sticking together.
2. Add broccoli mixture:
- Add the prepared broccoli mixture to the pasta and the reserved pasta water and mix well for about 1-2 minutes.
3. Serve:
- Arrange the finished noodles on plates.
- Garnish with the remaining pine nuts and basil leaves.
- Drizzle with extra olive oil if desired.
Enjoy your meal!
