Pasta recipes Archives

Italian recipes

Cacio e pepe

10 minutes

Pasta recipes

Abi’s ultimate carbonara

20 minutes

Beans recipes

Truffle cream pasta

20 minutes

Five-ingredient recipes

Alfredo pasta

10 minutes

Bacon recipes

Alfredo pasta with a South African twist

15 minutes

Italian recipes

Foolproof “almost” carbonara

20 minutes

Great value

Olive-flecked pasta

15 - 20 minutes

Great value

Sweet basil and balsamic roasted tomato rigatoni

20 minutes

Cheat recipes

15-minute puttanesca penne

15 minutes

Pasta recipes

Kayla-Ann Osborn’s gran’s Bolognese

1½ hours

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..

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

One-pot chickpea-and-tomato pasta

Cacio e pepe

Abi’s ultimate carbonara

Truffle cream pasta

Alfredo pasta

Alfredo pasta with a South African twist

Foolproof “almost” carbonara

Olive-flecked pasta

Sweet basil and balsamic roasted tomato rigatoni

15-minute puttanesca penne

Kayla-Ann Osborn’s gran’s Bolognese

Broccoli pesto pasta

Broccoli pesto pasta

Ingredients

Method