Video: Creamy pesto pasta with broccoli

This brilliant midweek wonder (modest!) is a variant on a recent post I did for Broccoli, asparagus and spinach pasta with creamy pesto. It has become a real favourite in the house, so I wanted to do a video blog. I haven’t changed it too much, just added tomatoes and not asparagus this time – you can add asparagus, or leave out the spinach or tomatoes, whatever, I won’t be offended! Kids seem to love it as it’s very pesto heavy, and I love it as it’s healthy and so creamy. Why not swap white pasta for wholewheat or spelt pasta to make it even more nutritious?

I love the fact that the pasta and the broccoli cook at the same time. So, depending on how tired or desperate for a glass of wine sit down you are, you have the option of upgrading it and making your own pesto or (and I do this a lot) just buy a jar and whack that in. It is still good, but I have to admit that making your own pesto does give it that extra tang. But, you know, it’s nice to have options!

If you like this video, why not check out my Well Worn Whisk playlist on Channel Mum – subscribe to keep in the loop with all the videos posted on their channel, which is filled with brilliant mum stuff. Please comment on there too and give me some feedback – I love to know if you make a recipe so let me know how it turns out!

Serves: 3-4
Prep time: 10 minutes (to make fresh pesto)
Cook time: 10 minutes 
Total time: 12 minutes (you can make the pesto whilst the pasta is cooking)

Ingredients: 
1 head of broccoli, stalk removed and diced, florets cut into 2 or 4 so all the same size (skinny florets)
300g wholegrain pasta (I used penne)
3-4 tablespoons of creme fraiche
1 jar (or thereabouts) of pesto, homemade (see below) or shop bought
2 handfuls of fresh spinach (optional)
1 handful of baby plum tomatoes, halved
Pepper
Extra parmesan to serve

Fresh pesto:
100g pine nuts
100g parmesan
50g basil
5 tablespoons of extra virgin olive oil
1/2 clove garlic

Instructions: 

  1. Get a large pan of water on boiling for the pasta. Salt it and when boiling angrily, add pasta. 
  2. About 2 minutes later, add the broccoli skinny florets. Leave to cook for about 7 minutes.
  3. Meanwhile, if you feel so inclined, make fresh pesto by whizzing up the ingredients. 
  4. Reserve a half mugful of pasta cooking water and set aside. When the pasta is cooked but still al dente, drain. 
  5. Mix the pasta and broccoli with the pesto, spinach, a couple of splashes of cooking water, and tomatoes. Give it a really good stir. Season if required. Serve with black pepper and more parmesan. 

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