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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.

To assemble.

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.

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Serving size: 80 g

Avg Quantity per serve Avg Quantity per 100g
Energy  112 kJ 140 kJ
Protein 3.0 g 3.8 g
Fat, total 0.4 g 0.5 g
– saturated 0.0 g 0.04 g
Carbohydrate 1.4 g 1.8 g
– sugars 1.4 g 1.8 g
Dietary Fibre 2.7 g 3.4 g
Sodium 5.6 mg 7 mg
Vitamin C 79.2 mg 99 mg
 Vitamin B6  0.26 mg 0.33 mg
Folate  39 µg  49 µg
Potassium 280 mg 350 mg

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.

timer Total time 50 mins hourglass_empty Prep time 20 mins timer Cook time 30 mins people Serving 4-6 people info_outline Difficulty Easy
  • 1 head LeaderBrand 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