• Christine Phillips

Spinach and Broccoli Pasta with Spinach Pesto

Serves 4


Ingredients:

  • 400g Whole wheat Spaghetti (or gluten free pasta) Cook according to packet instructions. Run under cold water and add a little oil oil.

  • 500g broccoli, trimmed into lengths (steam for 1 minute)

  • 2 garlic cloves crushed

  • 400g baby spinach

  • 1 cup ricotta cheese, crumbed

  • 1/2 cup walnuts, roasted and chopped


Method:

  • Heat a pan with a little olive oil, add the garlic and spinach and fry briefly.

  • Add the pasta, broccoli and Pesto.

  • Pour a little hot water over to ensure the pesto mixes nicely with the pasta.

  • Mix together thoroughly and top with ricotta and roasted walnuts


Pesto

  • 3 cups baby spinach

  • Handful of basil

  • Juice from 1 lemon

  • 3 tablespoons oil

  • 2 tablespoons whole almonds, toasted

  • 2 tablespoons Parmesan cheese, grated

  • 2 cloves garlic

  • Salt & pepper


Place all the ingredients in a blender and blend until almost smooth.

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