100g dried pasta of your choice or gluten-free pasta
Basil leaves, to serve (optional)
50g baby spinach leaves
1 Lebanese cucumber, peeled into ribbons
125g cherry tomatoes, halved
Balsamic vinegar or glaze, to serve
250g broccoli, cut into florets
Zest of 1 lemon
1 Tbsp fresh lemon juice
20g parmesan, finely grated
2 Tbsp extra virgin olive oil
½ bunch basil, leaves picked
Freshly ground black pepper
Cook the pasta in a medium saucepan of boiling water for 10-12 minutes or until al dente. Drain, reserving 1⁄4 cup of the cooking liquid.
Meanwhile, to make the broccoli pesto, cook broccoli in a steamer basket over a saucepan of simmering water for 2 minutes or until the broccoli is just al dente. Set aside for 5 minutes to cool. Put the broccoli, lemon zest, lemon juice, parmesan, oil, basil and pepper in a small food processor. Cover and process until finely chopped and well combined.
Return the pasta and reserved cooking liquid to the pan. Add broccoli pesto. Toss to combine. Divide broccoli pesto pasta between serving bowls. Top with basil leaves, if desired. Toss together the spinach, cucumber and tomatoes. Serve pesto pasta with the salad, drizzling with a little balsamic vinegar or glaze.
PER SERVE 1900kJ, protein 17g, total fat 23g (sat. fat 5g), carbs 40g, fibre 10g, sodium 193mg
• Carb exchanges 2½ • GI estimate low • Gluten-free option