Tenderstem-and-pesto-pasta

Tenderstem broccoli and pesto pasta

Green pesto and crème fraîche make a quick and easy sauce for this cheesy bake

By , 08 August 2017

(49 votes)

Tenderstem broccoli and pesto pasta
  • 45 Mins

  • Serves: 4

  • Price: 90p per serving

Nutritional Info
Each 296g serving contains
  • Energy

    1932KJ

    462KCAL

    23%
  • Fat

    17.2g

    med

    25%
  • Saturates

    5.0g

    med

    25%
  • Sugars

    4.4g

    low

    5%
  • Salt

    0.50g

    low

    8%
of your reference intake.
Typical energy values per 100g: 653kJ/156kcal.
Ingredients
  • 300g penne pasta
  • 150g Extra Special Tenderstem Broccoli, roughly chopped
  • 100g reduced-fat crème fraîche
  • 5tbsp Extra Special Pesto Alla Genovese
  • 10 cherry tomatoes, halved
  • 50g reduced-fat mozzarella, roughly torn into pieces
  • 1tbsp pine nuts
Method
  • Preheat the oven to 180C/160C Fan/Gas 4

  • Bring a large pan of water to the boil, add pasta and cook according to the instructions on the pack. Add broccoli to the pan for the last 3 mins of cooking. Strain, reserving 50ml of the cooking water.

  • Return the drained pasta and broccoli mixture to the pan. Stir in crème fraîche, pesto, cherry tomatoes and the reserved cooking liquid.

  • Transfer the pasta mixture to an ovenproof dish and scatter over mozzarella and pine nuts. Bake in the oven for 15-20 mins until bubbling and piping hot. Serve immediately.