Vegetarian

Spaghetti with Almond Pesto and Broccoli

Name: Spaghetti with Almond Pesto and Broccoli
Total time: 15 min
Yield: 1
Ingredients: 70g dried edamame or soybean spaghetti; 70g tenderstem broccoli, sliced; 1½ tsp olive oil; 1 clove garlic, peeled and crushed; 1 small bunch basil, leaves torn; 1 handful baby spinach; 20g blanched almonds; 10g parmesan or hard cheese, finely grated; salt and pepper

15 mins

Ingredients

serving

1 serving

70g dried edamame or soybean spaghetti
70g tenderstem broccoli, sliced
1½ tsp olive oil
1 clove garlic, peeled and crushed
1 small bunch basil, leaves torn
1 handful baby spinach
20g blanched almonds
10g parmesan or hard cheese, finely grated
salt and pepper

Method

Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. A couple of minutes before the end of the cooking time, add the broccoli.

Meanwhile put the remaining ingredients into a food processor and blend until smooth. Drain the pasta and broccoli, toss through the almond pesto and serve.