Ingredients
- 400g spaghetti
- 1kg broccoli, cut into florets, stems thinly sliced
- 55g (⅓ cup) hazelnuts, toasted
- 1/2 garlic clove, thinly sliced
- 185ml (¾ cup) extra virgin olive oil
- 60g (⅔ cup) shredded vegetarian hard cheese (or parmesan)
- Finely grated extra cheese, to serve
- Extra hazelnuts, lightly crushed, to serve
- Extra cooked broccoli florets, to serve
Broccoli and hazelnut pesto pasta
Method
- Cook pasta in a saucepan of salted boiling water until al dente
- Drain and return to pan
- Meanwhile, cook broccoli in a saucepan of salted boiling water for 5 minutes or until tender
- Drain and set aside to cool slightly
- Process the broccoli (excluding a few handfuls for serving), pine nuts, garlic and half the oil in a food processor until a coarse puree forms
- Transfer to a bowl
- Stir in the shredded Parmesan and remaining oil
- Stir pesto into pasta and season with salt and pepper
- Divide among serving dishes and sprinkle with grated Parmesan
