Basil and almond pesto pasta with
broccoli, peas and zucchini
serves 2
Spaghetti combined with a selection
of tender green vegetables and tossed with a mouthwatering basil and
toasted almond pesto.
1 cup tightly packed fresh basil
leaves
⅓ cup finely grated Parmesan cheese
⅓ cup slivered almonds — lightly toasted
1 garlic clove — roughly chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup extra virgin olive oil
7 oz (200g) spaghetti
1 head broccoli — cut into florets
1 zucchini — sliced into half-moons
½ cup frozen green peas
PLACE the basil, Parmesan, almonds,
garlic, salt and pepper in a food processor or blender. WHILE you
process, slowly pour in the olive oil until the mixture turns into a
smooth paste (you may have to scrape the sides occasionally). COOK
the pasta in a large pot of lightly salted water according to
package directions, adding the broccoli to the pot with 6 minutes to
go, then adding the zucchini and peas for the final 3 minutes of
cooking. DRAIN the pasta and vegetables into a colander, reserving 3
tablespoons of cooking water in the pot. PUT the pesto in the bottom
of the pot and top with the hot pasta and vegetables. TOSS together
gently to combine well and heat through.
Variations: You can use an array of green vegetables
including green beans, asparagus or snow peas, or try adding some
fava (broad) beans to the mix.
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