Penne with Pesto and Broccoli and garlic sizzle recipe

Total Time 5 mins
SERVINGS 3 people


  • 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


  • 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.
Keyword pasta


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