Tag Archives: Broccoli and walnut pesto

Faster And Vaster Pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

19 Oct

The other day my lovely friend and her gorgeous boy came over for a play date. As soon as the biscuits and fruits came out my friends happy and eager toddler was at them and when he had finished his, he wanted mine and everyone else’s and he whimpered in protest when we denied his prizing goodies from our mouths. Meanwhile, when my boy was offered fruits, chocolate biscuits, rice cakes…guess what his answer was? ‘

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

No mumma’.

I do concern myself about how to get some sort of varied and balanced diet into my boy when he is so reluctant, if not refuting active participation. I wish I could just give him raw carrots and raisins for him to tuck into, particularly as we know that raw foods are more nutrition packed than cooked foods. Some of the principles I’m learning are important;

1. Variety, keep them interested by offering small portions of a few food groups at meal times

2. Eat the same foods as the little ones, they often want to join in

3. Keep it tasty, why would they want to eat bland and boring food?

4. New recipes, new stimulations. It may seem easy to stick to their favourite recipes, but new foods arouse new interest and it’s just easier to hook them in!

5. Be happy and relax. Participation is more likely to happen if everyone is having fun.

Now, I’m all for having one meal for everyone; less time in the kitchen and less cleaning-hooray! But I’m not eating teeny broccoli and cheese pasta. This very grown up and somewhat classy recipe is a gorgeous blend of fresh flavours. Each ingredient speaks volumes and is very detectable without being difficult or slow to munch. It’s a grainy pesto that is nutty, herby and slightly tangy-sweet. It’s moist and moorish. It’s a filling dish with a variety of nutrients and has a pretty colour of green nuts. We all enjoyed this recipe at lunch time today, I wish I had made some extra pesto and frozen it. Next time….

Ingredients

200g broccoli cut into medium-sized florets
2 cloves of garlic, finely chopped
1/2 cup of oily sundried tomatoes
2/3 cup of walnuts
2 tsp lemon juice
Salt to taste
1 1/2 cup of chopped basil
3tbsp of the sundried tomato oil (from the jar)
3tbsp water
Some feta or cheese of your choice to crumble on top
500g pasta

Method

1. Toast the nuts on a non stick pan until they catch a lightly browned colour, then let them cool
2. Boil the broccoli for about  3 minutes and then drain the water
3. Put the broccoli, basil, nuts, lemon juice, salt and sundried tomatoes into a food processor and blitz it together.
4. When the mixture is coarse, mix drizzle in the oil and water whilst the processor is still churning the pesto.image
5. Boil the pasta per the packet instructions and drain. When the pesto is ready, mix it well with the pasta and serve with a little crumbled feta (or cheese of your choice).

If you like novel  and scrummy pasta recipes, why not check these out 

Coriander, ginger and basil pesto pasta with toasted cashews and peanuts

Indian spiced pea puree pasta

Cooking with Herbs

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