Pasta gets a bad rap. Yes, it’s carb-heavy and once you top it with a big ladle of sauce (especially the cream-based sort), you’re left with an extremely calorie-dense meal.
However, we only live once, which means you should definitely be able to eat that pasta without feeling guilty. To achieve this, you need to start by whipping up this dish that’s packed with healthy veg and a punch of flavour.
Pappardelle with chargrilled broccolini parsley pesto
Prep Time: 20 mins
Cook Time: 20 mins
- 1 bunch Broccolini, washed
- 2 cups flat-leaf parsley leaves
- 2 small garlic cloves, crushed
- 1 lemon, rind finely grated, juiced
- 1/3 cup pine nuts, toasted
- 1/3 cup olive oil
- ¼ cup finely grated parmesan (substitute with nutritional yeast or vegan ‘cheese’ to make this dish plant-based)
- 400g pappardelle
1. Put the parsley, garlic, lemon rind and 2 tablespoons of pine nuts into a food processor. Process until finely chopped. Transfer to a bowl, add 1/4 cup of olive oil, parmesan and 1 tablespoon of lemon juice. Season and set aside.
2. Preheat a chargrill pan over high heat. Brush the Broccolini with remaining olive oil and season well. Chargrill, turning for 6-8 minutes or until tender and just charred. Cover to keep warm.
3. Meanwhile cook the pasta in a large saucepan of salted boiling water for 10 minutes or until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the saucepan with most of the pesto. Add enough reserved liquid to adjust the consistency, toss over low heat to combine.
4. Divide pasta between serving plates, top with Broccolini, scatter over remaining pine nuts and extra parmesan. Serve with remaining pesto.
Tip: This is delicious with spaghetti or any other variety of pasta. To increase the protein, add 200g fresh ricotta, broken into chunks.
This recipe is courtesy of Perfection Fresh Australia.
For more recipes, you need to try Sam Wood’s lime butter fish and chopped buckwheat salad, or this vegan quinoa and black bean burger.