Nduja & spring greens pasta
Combine pasta with nduja, spring greens and a breadcrumb topping to make this simple and speedy dish. It's ideal if you're after a simple midweek meal
Red pesto pasta with broccoli & almonds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 200g jarred roasted red peppers, drained and roughly chopped
- 2 garlic cloves, roughly chopped
- 15g parsley, roughly chopped
- ½ lemon, juiced
- 30g parmesan or vegetarian alternative, finely grated
- 75ml olive oil
- 50g flaked almonds, toasted
- 200g short tube pasta (we used rigatoni)
- 150g purple sprouting broccoli, each spear cut into thirds
Method
- STEP 1
Tip the peppers into a food processor with the garlic, parsley, lemon juice, parmesan, 60ml of the olive oil and most of the flaked almonds, reserving a small handful to garnish. Blitz until finely chopped and season to taste. Cook the pasta following pack instructions and reserve a mugful of the pasta cooking water. Drain thoroughly.
- STEP 2
Heat the remaining oil in a frying pan over a high heat. Stir in the broccoli and a generous splash of water. Season. Cook, stirring regularly, until softened and charred, around 7-8 mins. Stir in the cooked pasta, a splash of pasta water and the pesto. Season and scatter over the reserved almonds.
