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pesto pasta with broccoli

Broccoli pesto pasta

This beautiful pesto pasta is done in 30 minutes.


Serves: Serves 2

Number of ingredients: 11 Ingredients

To prep: 15 Minutes Prep

To cook: 15 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 2145kJ

  • Protein: 26.0g

  • Fat (total) : 22.0g

  • - Saturated Fat: 3.0g

  • Carbohydrate (total): 44.0g

  • - Sugar: 6.0g

  • Fibre: 16.0g

  • Sodium: 166mg


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


1/2 cup frozen peas, defrosted

1/2 zucchini, sliced


  1. Cook pasta according to packet instructions. Drain pasta, saving about ½ a cup of the cooking water.
  2. 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.
  3. 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.
  4. Mix the pesto, pasta and vegetables together and serve.