broc low res

Broccoli and Asparagus Spring Pasta with Courgette Pesto

Serves 4-6


Blend basil leaves, walnuts and garlic in a food processor until finely minced. Add the courgette chunks, parmesan cheese and baby spinach leaves. Pulse until coarsely minced. Drizzle in the oil and combine well. Using pulse, process until mixture is finely chopped. Season to taste with salt and freshly ground black pepper. Transfer to a bowl. Press plastic wrap onto surface of pesto to reduce browning and refrigerate until ready to use.

Trim the asparagus spears by snapping off the woody ends, or trimming with a sharp knife. Cut the broccoli into florets. Heat a steamer with boiling water, and steam the broccoli florets and asparagus spears until tender, about 2-3 minutes. Alternatively blanch in boiling water, or cook covered in the microwave for 3 minutes on HIGH. Refresh in cold water to keep them bright green. Cut some of the asparagus stems into small slices, leaving the tips whole.

Cook pasta according to packet instructions: Bring a deep pan of water to the boil and add salt. Cook pasta for 10-12 minutes. Drain and refresh in warm water. Mix through half of the courgette pesto, and toss through to coat the pasta.

Assemble by dividing the pasta between serving bowls, top with plenty of warmed broccoli florets and asparagus pieces topped with extra courgette pesto. Sprinkle with fresh grated parmesan cheese and plenty of fresh basil leaves.