Name: Penne with Pesto and Broccoli and garlic sizzle recipe
Total time: 5 min
Ingredients: 150 g wholewheat penne; 200 g broccoli florets; 200 g JOSEFA Basil Pesto; 15 g flat-leaf parsley; 20 g roasted chopped hazelnuts; 3 tbsp olive oil; 30 g vegetarian hard cheese or Parmesan, finely grated, plus extra to serve; 2 garlic cloves, thinly sliced; 1 large red chilli, sliced into thin round

Penne with Pesto and Broccoli and garlic sizzle recipe

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Total Time 5 mins

SERVINGS 3 people

INGREDIENTS

150 g wholewheat penne
200 g broccoli florets
200 g JOSEFA Basil Pesto
15 g flat-leaf parsley
20 g roasted chopped hazelnuts
3 tbsp olive oil
30 g vegetarian hard cheese or Parmesan, finely grated, plus extra to serve
2 garlic cloves, thinly sliced
1 large red chilli, sliced into thin round

INSTRUCTIONS

In a pan of boiling water, cook the pasta following the pack instructions. In another pan of boiling water, blanch the broccoli for 3 mins, drain and refresh under cold water.
In a food processor, whizz the broccoli with JOSEFA PESTO Sauce, parsley, nuts and 1 tsp oil, until finely chopped. Add the cheese and 4-5 tbsp of the pasta cooking water to loosen the pesto, then pulse. Season to taste.
When the pasta is ready, drain and return to the pan. Add the broccoli pesto and mix through the pasta to coat.
Heat the remaining oil in a pan, add the garlic and chilli and stir-fry for 1 min over a high heat, until softened and browning slightly.
Divide the pasta between 2 serving bowls, and spoon over the garlic and chilli sizzle. Serve with a few cheese shavings, if you like.