Vegetarian

Spaghetti with Almond Pesto and Broccoli

10 mins

Spaghetti with Almond Pesto and Broccoli

Ingredients

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

Method

Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. A couple of 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, toss through the almond pesto and serve.