Broccoli & Pesto Orecchiette Pasta
Broccoli & Pesto Orecchiette Pasta
A perfect meal for the whole family. It’s easy, mild, doesn’t use many ingredients and is so so delicious!!!!!
Ingredients
- 2 cups broccoli head, florets chopped
- 1/2 cup chicken stock
- 450 g orecchiette pasta or small pasta
- 1/3 cup pasta water reserved
- 2 tablespoons pesto good quality, store bought or homemade
- 1 tablespoon butter
- 1 cup parmesan cheese finely grated
- sea salt
- cracked black pepper
Instructions
Method:
- Bring a large saucepan of salted water to the boil. Cook your pasta until al dente. Reserve 1/3 cup of the pasta water once cooked. Remove, drain and set the pasta aside.
- Meanwhile, heat a large frying pan over medium heat. Add the chopped broccoli florets and the chicken stock and cook, stirring for about 4-5 mins (the stock will reduce quite a bit).
- Add the cooked pasta and the pasta water and stir through. Then add the pesto and butter, stir until combined. Add the parmesan cheese, season well and stir through.
Nutrition
Calories: 595kcalCarbohydrates: 89gProtein: 26gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 26mgSodium: 558mgPotassium: 445mgFiber: 5gSugar: 5gVitamin A: 709IUVitamin C: 39mgCalcium: 355mgIron: 2mg
Keywords
