EATING
well
Serves: 4 | Prep: 15 mins | Cook: 30 mins
BROCCOLI PESTO PASTA 150 g low-GI wholemeal pasta 3 teaspoons extra virgin olive oil 1 large onion, finely chopped 1 large zucchini, finely diced 1 cup (155 g) frozen peas 4 cups (60 g) chopped cavolo nero or kale juice of ½ lemon 200 g drained tinned tuna in spring water 40 g parmesan, shaved
Broccoli pesto
1 head broccoli, florets and stem chopped into 1–2 cm pieces 2½ tablespoons extra virgin olive oil 2 garlic cloves, unpeeled 2 tablespoons walnuts 1 bunch basil, leaves picked 1 bunch coriander, stems and leaves roughly chopped 60 g parmesan, grated
1. Preheat the oven to 180°C (160°C fan-forced). 2. To start the pesto, scatter the broccoli over a large baking tray and drizzle with 1 teaspoon olive oil. Add the garlic cloves, then place in the oven and roast for 20 minutes. Scatter over the walnuts and roast for a further 5 minutes, or until the broccoli is tender and lightly charred and the walnuts are golden brown. 3. Meanwhile, cook the pasta according to the packet instructions, then drain and set aside. 4. Heat the olive oil in a large frying pan over medium heat. Add the onion and zucchini and cook for 8–10 minutes until tender. Add the peas and cavolo nero or kale and cook for 2 minutes, until the peas have thawed and the cavolo nero or kale has wilted. Remove from the heat while you finish the pesto. 5. Tip the roasted broccoli and walnuts into a food processor and squeeze in the flesh from the garlic cloves. Add the remaining olive oil, basil, coriander and parmesan and blitz to form a chunky paste. 6. Add the pesto, drained pasta and lemon juice to the frying pan and toss through the vegetable mixture to coat. Season with black pepper and add the tuna, then gently toss again. 7. Divide evenly among four bowls, sprinkle over the parmesan and serve.
TIP
To make this vegetarian, omit the tuna and mash 1 boiled egg through each bowl of pasta instead. 30
