Broccoli Pasta Shells


Kids will love this healthier take on pesto and pasta, with broccoli adding to their five-a-day.

  • STEP 1

    Heat the oven to 200°C/180°C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.

  • STEP 2

    Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.

  • STEP 3

    Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.

Credit: Elena Silcock


Prep time: 5 Minutes

Cook time: 15 Minutes

Serves: 4

  • 1 head of broccoli, chopped into florets

  • 1 garlic clove, unpeeled

  • 2 tbsp olive oil

  • 250g pasta shells

  • ½ small pack parsley

  • ½ small pack basil

  • 30g toasted pine nuts

  • ½ lemon, zested and juiced

  • 30g parmesan (or vegetarian alternative)