Batch Cooking Day 4: Broccoli Pasta with Lemon Pine Nut Pesto
Welcome to day four of our Vegan Batch Cooking journey! Today, we're preparing an irresistibly delicious dish: Broccoli Pasta with Lemon Pine Nut Pesto. If you missed Prep Day and the last three Batch Cooking recipes, don't worry – on our blog, we've already explained the basics and all the preparations. If you want to know what was prepared on Prep Day for today's recipe, take a look at our Prep Day blog post. There you'll find all the details to prepare for the entire Batch Cooking week!
Already prepared on Prep Day:
Before we dive into preparing this delicious pasta, let's take a look at the ingredients you already have on hand from your prep day. If you want to cook this recipe outside of the Batch Cooking week, you'll find all the preparation information in this blog post:
Broccoli mixture (consisting of: broccoli, roasted pine nuts, garlic, lemon zest, lemon juice, olive oil, salt, and pepper).
The recipe:
Ready for a delightful discovery? Here's the simple and delicious recipe for our Broccoli Pasta with Lemon Pine Nut Pesto.
Ingredients:
- 800 g broccoli, cut into small florets
- 120 g pine nuts, toasted
- 1 clove garlic, crushed
- 1 tbsp finely grated lemon zest
- 60 ml lemon juice
- 60 ml extra virgin olive oil, plus extra for drizzling
- Sea salt and freshly ground black pepper
- 500 g orecchiette pasta
- Baby basil leaves, for serving
1. Cook pasta:
- Cook orecchiette according to package directions or until al dente.
- Reserve 180 ml pasta water.
- Drain pasta and toss with a little olive oil to prevent sticking.
2. Add broccoli mixture:
- Add the prepared broccoli mixture to the pasta and reserved pasta water, and mix well for about 1-2 minutes.
3. Serve:
- Arrange the finished pasta on plates.
- Garnish with the remaining pine nuts and basil leaves.
- Drizzle with extra olive oil, if desired.
Enjoy your meal!
