Fill a large pot with water and bring to the boil. When the water is boiling add in the pasta. Cook the pasta in accordance with the instructions on the packet.
When the pasta is cooked, remove from the heat and drain. Drizzle the pasta in olive oil and toss. Set aside to cool.
Cut off the broccoli florets from the stalk. Place the broccoli onto a baking tray & drizzle with oil, season with salt and pepper.
Cook the broccoli into a preheated oven, bake at 180 degrees for 20 minutes.
Remove from the oven and set aside to cool down.
To make the pesto.
Chop the stalks into small pieces. Add the chopped broccoli stalk into a blender. Add the basil, parmesan cheese, pine nuts, ¼ cup olive oil and lemon juice. Blitz for 2 minutes, ensuring to scrape down the sides to remove any big pieces.
Add in another ¼ cup olive oil and mix through with a spoon, season with salt and pepper.
In a large bowl combine the pasta, broccoli stalk pesto, sliced red onion, sundried tomatoes and bocconcini and mix well.
Taste for seasoning and add additional with salt and pepper if required. Garnish with fresh basil leaves.
Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.
- Available All Year Round
- Gisborne, Pukekohe & Chertsey
- Gluten Free
- 1 head broccoli
- 1 cup fresh basil leaves
- 35g parmesan
- 1.5 tablespoon toasted pine-nuts
- ¼ cup olive oil
- Juice half 1 lemon.
- 500g large pasta spirals
- 150g sundried tomatoes
- 100g bocconcini
- ¼ red onion sliced