Broccoli Pesto Fusilli | Cooking with Napolina

Our Broccoli Pesto Fusilli Pasta dish is packed full of flavour, but it’s also really simple to make. Give it a go for a tasty meal for the whole family!

Ingredients (Serves 4)
300g Napolina Fusilli pasta
50g Pine nuts
75ml Napolina Extra Virgin Olive Oil
50g Parmigiano Reggiano (grated)
Large handful of Basil
2 tbsp. Fresh lemon juice
1 Garlic Clove
Pinch of Salt
Pinch of Pepper

To Serve:
Fresh Basil
Parmigiano Reggiano

Method
Boil a large pan of water, seasoned with salt, then add the broccoli and cook for 2-3 minutes until just tender.
Remove the broccoli from the pan and add the pasta, cook for 9-10 minutes until al dente.
While the pasta cooks lightly toast the pine nuts in a frying pan then save 1 tablespoon for serving later and place the remaining pine nuts in a food processor.
Place all the remaining ingredients into the food processor and blitz until smooth.
When the pasta is cooked reserve 2-3 tbsp. of pasta water then drain the rest and add the hot pasta into the pesto along with the reserved pasta water.
Mix until fully combined then serve the broccoli pesto conchiglie with the reserved toasted pine nuts, basil and extra Parmigiano Reggiano.

See more delicious recipes at http://www.napolina.com/recipes