chickpea pasta with cheat’s broccoli pesto

  • 250g Barilla chickpea pasta
  • 400g broccoli (about 2 small heads)
  • ¼ cup (60ml) extra virgin olive oil
  • 1 tablespoon finely grated lemon rind
  • 2 cloves garlic, sliced
  • ½ cup (80g) natural almonds, roughly chopped
  • 2 stalks kale (100g), stems removed and leaves shredded
  • ¼ cup finely chopped mint leaves
  • sea salt and cracked black pepper
  • finely grated parmesan, to serve
  • lemon cheeks, to serve
  • mint leaves, extra, to serve
  1. Cook the pasta in a large saucepan of salted boiling water for 7–9 minutes or until al dente. Drain and set aside.
  2. While the pasta is cooking, coarsely grate the broccoli tops, with a little of the stem, using a box grater. You’ll need about 2½ cups grated broccoli.
  3. Place a large non-stick frying pan over medium-high heat. Add the oil, lemon rind, garlic and almonds and cook, stirring, for 1 minute. Add the grated broccoli and cook, stirring, for a further 4 minutes or until the broccoli is just soft. Add the kale, mint, salt and pepper and stir to combine. Add the pasta and toss to coat.
  4. Divide between serving bowls and sprinkle with parmesan. Serve with lemon and extra mint. Serves 3

Photography: William Meppem

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