30 minute meals - or less!

Italian recipes

Cacio e pepe

10 minutes

Salad recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

Aliums

Black garlic mushrooms

15 minutes

Soup recipes

Lemony green soup with yoghurt, sweet potato fries and dukkah

10 minutes

Chicken recipes

Chicken-and-paneer butter masala

15 minutes

Italian recipes

Foolproof “almost” carbonara

20 minutes

Italian recipes

Italian-style cannellini beans with frikkadels

20 minutes

Afternoon tea

Inside-out trout-and-cucumber finger sandwiches

Easter recipes

Siba’s baked red velvet doughnuts

10 minutes

Egg recipes

Turkish-inspired eggs with crispy chorizo and pita toast

10 minutes

Anchovy recipes

Anchovy on toast with fresh tomato and parsley butter

5 minutes

Broccoli recipes

Broccoli pesto pasta

15 minutes

Broccoli pesto pasta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the pasta:

300 g orecchiette pasta
salt, to taste
lemon peel, to garnish
basil leaves, to garnish

For the broccoli pesto:

1 T butter
1 x 250 g head broccoli, cut into florets (chop and use the stems)
100 g baby spinach leaves, washed and dried
salt, a pinch
pepper, a pinch
40 g almonds
¼ cup olive oil, plus 2 T
2 t tahini
2 T Parmesan, grated
½ lemon, juiced
chilli flakes a large pinch
1 cloves garlic, crushed

For the salad:

500 g Tenderstem broccoli tips
125 g fresh shelled garden peas
125 g green Nocarella olives, halved and pitted
1 red onion, very thinly sliced

Method

Place the pasta in a large saucepan of boiling salted water and cook until al dente.
To make the pesto, place the butter, 1 cup water, broccoli, spinach and seasoning in a saucepan and cook for 5 minutes with the lid on.
Transfer the vegetables to a food processor and blend.
Add the almonds, olive oil, tahini, Parmesan, lemon juice, chilli flakes and garlic and blend.
Check the consistency and add some pasta cooking water if necessary.
Drain the pasta and return to the saucepan. Add the pesto and stir through. Tip into a bowl and allow to cool.
To make the salad, blanch the broccoli and peas, then drain and cool.
When the pasta and vegetables are cool, add the broccoli, peas, olives and red onion and mix through.
Tip into a serving bowl and garnish with lemon peel and basil.

Cook's note: A great way to get kids to eat more broccoli and spinach! It’s a fast recipe that’s a weekday stand-by for us.

Browse more pasta recipes here..

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Cacio e pepe

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

Black garlic mushrooms

Lemony green soup with yoghurt, sweet potato fries and dukkah

Chicken-and-paneer butter masala

Foolproof “almost” carbonara

Italian-style cannellini beans with frikkadels

Inside-out trout-and-cucumber finger sandwiches

Siba’s baked red velvet doughnuts

Turkish-inspired eggs with crispy chorizo and pita toast

Anchovy on toast with fresh tomato and parsley butter

Broccoli pesto pasta

Broccoli pesto pasta

Ingredients

Method