Quick food doesn’t necessarily mean pasta. The mother of all quick meals is nevertheless pasta with pesto, at least for me. Everyone loves it, kids and adults alike – even the picky ones – and to get it on your plate, you really only need the time it takes to cook the pasta. So if the package says “cottura 18 minuti”, forget about it! We need it quicker.In this recipe, broccoli is cooked together with spaghetti – both require exactly the same time to be al dente! Miraculous! And with that much broccoli, the whole thing seems a lot healthier ;)
This is what you need to feed 4 hungry people:
- 500g spaghetti, with 8-9 minutes cooking time
- 400g broccoli
- 40g basil leaves
- 40g Parmesan cheese
- 10g pine nuts
- 100g olive oil
- 1-2 garlic cloves
- salt and pepper to taste
- plus a couple of basil leaves, pine nuts, and some grated Parmesan to serve
This is how you proceed:
1. Bring enough water to the boil in a large saucepan to cook the spaghetti. When waiting for the water to boil, cut the broccoli in pieces. Then add some salt, spaghetti, and the broccoli. Stir once in a while.
2. When spaghetti and broccoli are cooking, you have exactly 8 minutes to prepare the pesto and set the table – but it’s more than enough! Wash and drain basil if needed, place it together with olive oil, pine nuts, Parmesan cheese, garlic, salt, and pepper, in a bowl. Pulse everything with a hand mixer into a smooth paste.
3. Drain pasta and broccoli and place them in a serving bowl. Then add the pesto, stir, and decorate with basil leaves and pine nuts. Sprinkle generously with Parmesan and serve!
For a vegan version, forget the cheese – or use a vegan alternative. My favourite is No-Moo Piquant.
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