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Trofie with Wild Garlic Pesto and Purple Sprouting Broccoli

By OcadoLife
OcadoLife food editor Lauren Hoffman’s Trofie with Wild Garlic Pesto and Purple Sprouting Broccoli is a vibrant twist on a Ligurian classic. Quick enough for a weeknight but impressive enough that people might think you…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 200g baby potatoes, cut into 5mm slices
  • 1 tbsp olive oil
  • 2 pinches sea salt
  • 100g blanched hazelnuts
  • 1 (75g) bunch wild garlic, or use 75g basil and 1 garlic clove
  • 30g parmesan, grated, plus extra to serve (optional)
  • ½ lemon, juiced
  • 1 (250g) pack fresh trofie or other pasta
  • 200g purple sprouting broccoli, cut into small florets, stalks sliced

Method

3 steps

  1. Step 1

    Preheat the oven to 240°C/220°C fan/gas 9. Toss the potato slices in 1 tbsp olive oil and spread out in a single layer on a baking tray. Season with a pinch of sea salt; roast for 15 mins or until golden, tossing halfway.

  2. Step 2

    Meanwhile, blitz the hazelnuts, wild garlic (or basil and garlic), parmesan, extra-virgin olive oil and lemon juice in a food processor until combined and smooth – add more oil or cold water to loosen, if needed. Season with sea salt and black pepper.

  3. Step 3

    Cook the pasta as per pack instructions until al dente, adding the broccoli for the final 3 mins. Drain and return to the pan. Stir in 2-3 heaped tbsp pesto to coat, then fold through the potatoes. Serve in bowls with a grind of black pepper and extra parmesan, if liked. Leftover pesto will keep chilled in an airtight container for up to 5 days, or freeze in portions for 3 months.