Broccoli pesto pasta This beautiful pesto pasta is done in 30 minutes. Main Details Serves: Serves 2Number of ingredients: 11 IngredientsTo prep: 15 Minutes PrepTo cook: 15 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 2145kJProtein: 26.0gFat (total) : 22.0g- Saturated Fat: 3.0gCarbohydrate (total): 44.0g- Sugar: 6.0gFibre: 16.0gSodium: 166mg Ingredients 1 1/2 cup pasta shapes (spiral or bows) 1 head broccoli, cut into florets 1 clove garlic, crushed 60g sunflower seeds 2 tablespoons Parmesan cheese, grated 1 lemon, zest and juice 1/2 cup basil leaves 1/2 cup mint leaves pepper 1/2 cup frozen peas, defrosted 1/2 zucchini, sliced Method Cook pasta according to packet instructions. Drain pasta, saving about ½ a cup of the cooking water. While pasta is cooking, put the broccoli, peas and zucchini in a covered, microwave safe container with 1 tablespoon of water. Microwave for 3 minutes or until the broccoli and zucchini are just tender. In a food processor, blitz half the cooked broccoli with the garlic, sunflower kernels, parmesan, lemon zest, 3 tablespoons lemon juice and fresh herbs until it is a chunky pesto texture. If it’s too thick, add a little of the pasta cooking water. Add more lemon juice and black pepper to taste. Mix the pesto, pasta and vegetables together and serve.