Broccoli & Pesto Orecchiette Pasta
Broccoli & Pesto Orecchiette Pasta
Share Recipe Favourite Download PDFThe perfect meal for the whole family. It’s easy, mild, doesn’t use many ingredients and is so so delicious!
Ingredients
- 450 g orecchiette or other small pasta
- 2 cups broccoli florets chopped
- 0.5 cup chicken stock
- 2 tbsp pesto good quality, store bought or homemade
- 1 tbsp butter
- 1 cup parmesan cheese finely grated
- sea salt & cracked black pepper
Instructions
- Bring a large saucepan of salted water to the boil. Cook your pasta until al dente. Reserve 1/3 cup of the pasta cooking water, then drain the pasta and set aside.
- Meanwhile, heat a large frying pan over medium heat. Add the broccoli florets and chicken stock and cook, stirring, for about 4–5 minutes (the stock will reduce quite a bit).2 cups broccoli, 0.5 cup chicken stock
- Add the cooked pasta and reserved pasta water to the frying pan and stir through. Then add the pesto and butter and stir until combined. Stir through the parmesan cheese, season well and serve.450 g orecchiette, 2 tbsp pesto, 1 tbsp butter, 1 cup parmesan cheese
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