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Broccoli Pesto Pasta

By Ocado
Dairy-free, nut-free and 1 of your 5-a-day. Swapping pine nuts for sunflower seeds gives this sauce a creamy texture while keeping it friendly for school lunchboxes and much cheaper. It’s a vibrant, clever way to pack…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 500g broccoli
  • 30g basil
  • 100g sunflower seeds
  • 1 lemon, juiced
  • 50ml olive oil
  • 500g wholewheat fusilli
  • 300g cherry tomatoes, quartered

Method

4 steps

  1. Step 1

    Roughly chop the broccoli, then steam for 5 mins until just tender. Allow to cool in a colander.

  2. Step 2

    Once cooled, put the broccoli, basil, sunflower seeds and lemon juice in a blender. Blitz briefly, then add the olive oil. Season with salt and pepper and blitz again until smooth. If needed, add a splash of water until you reach the desired consistency.

  3. Step 3

    Cook the pasta according to pack instructions. Drain and rinse under cold water.

  4. Step 4

    Mix through the pesto and tomatoes.