Broccoli Pesto Pasta
This Broccoli Pesto Pasta is made with our Broccoli Stem Pesto, stirred through pasta with sundried tomatoes, roasted capsicum, roasted artichokes, olives and toasted pine nuts for a simple yet delicious dinner.
Equipment
- Pot
- Frying pan
- 1/2 cup
Ingredients
- 500 g pasta
- Broccoli Stem Pesto (recipe linked above)
- 150 g sundried or semi-dried tomatoes
- 150 g roasted capsicum (peppers)
- 150 g roasted artichokes
- 150 g olives
- 1/2 cup pine nuts, toasted
Instructions
- Cook pasta according to packet instructions.
- While the pasta cooks, add 1/2 cup pine nuts to a frying pan over low heat. Toast until starting to brown.
- Drain pasta and return to pot. Pour in Broccoli Stem Pesto and stir through pasta over low heat.
- Add 150g sundried/semi-dried tomatoes, 150g roasted capsicum/peppers, 150g roasted artichokes, 150g olives and toasted pine nuts to the pot and stir through pasta until heated through. Serve warm.