Spaghetti with Almond Pesto and Broccoli


Serves 1

  • 70g edamame spaghetti
  • 70g tenderstem broccoli, sliced
  • 1½ tsp olive oil
  • 1 clove garlic, peeled and crushed
  • Small bunch basil, leaves torn
  • Small handful baby leaf spinach
  • 20g blanched almonds
  • 10g parmesan or hard cheese, finely grated
  • Salt and pepper


Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Two minutes before the end of the cooking time, add the broccoli.

Meanwhile put the remaining ingredients into a food processor and blend until smooth. Drain the pasta and broccoli then toss through the pesto. Serve with an extra sprinkle of parmesan over the top.

  • Quick and easy
  • Family friendly


  • You can make this dish vegan by swapping the parmesan or hard cheese for a vegan alternative.

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