Recipes
Tenderstem broccoli and pesto pasta
Green pesto and crème fraîche make a quick and easy sauce for this cheesy bake
Green pesto and crème fraîche make a quick and easy sauce for this cheesy bake
(60 votes)
Cook: 45 Mins
Serves: 4
Price: 90p per serving
Nutritional Information
Each 296g serving contains
Energy
1933kj
462kcal
1933kj
462kcal
23%
Fat
17.2g
17.2g
Med
25%
25%
Saturates
5.0g
5.0g
Med
25%
25%
Sugars
4.4g
4.4g
Low
5%
5%
Salt
0.50g
0.50g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
653kj/156kcal
Typical energy values per 100g:
653kj/156kcal
Ingredients
300g penne pasta
150g Extra Special Tenderstem Broccoli, roughly chopped
100g reduced-fat crème fraîche
5tbsp Extra Special Pesto Alla Genovese
10 cherry tomatoes, halved
50g reduced-fat mozzarella, roughly torn into pieces
1tbsp pine nuts
Method
1
Preheat the oven to 180C/160C Fan/Gas 4
2
Bring a large pan of water to the boil, add pasta and cook according to the instructions on the pack. Add broccoli to the pan for the last 3 mins of cooking. Strain, reserving 50ml of the cooking water.
3
Return the drained pasta and broccoli mixture to the pan. Stir in crème fraîche, pesto, cherry tomatoes and the reserved cooking liquid.
4
Transfer the pasta mixture to an ovenproof dish and scatter over mozzarella and pine nuts. Bake in the oven for 15-20 mins until bubbling and piping hot. Serve immediately.