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
