Chilli-pesto pasta
·
Serves 4·
Time to make 30 min
Let this zesty
tangle capture your taste buds tonight!
Ingredient
·
250g spaghetti or pasta of your choice·
1 bunch broccolini, trimmed, cut into short lengths·
1-2 large red chillies, trimmed, roughly chopped·
¹⁄³ cup (60g) cashews, roasted·
1 garlic clove·
1 bunch coriander, trimmed, roughly chopped·
Juice of 1 lemon·
Zest of 1 lemon, finely grated·
2 large tomatoes, chopped·
60g baby rocket
Recipe
1. Bring a large
saucepan of water to the boil. Add pasta and cook according to packet
instructions until al dente. Add 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 coriander in a deep bowl. Add
lemon juice and lemon zest to bowl. Blend mixture with a stick blender (or in a
food processor), adding up to 2-3 tablespoons of water to thin 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 serving bowls, scatter with remaining coriander and rocket, and serve.
Per serve 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