Pasta with roasted almond & broccoli pesto & fresh mozzarella

Using fresh rather than cooked broccoli gives this pesto a fresh, zingy flavour with a lovely light texture.

Serves 4

Ingredients

Pesto

1 small head broccoli, stems cut off (you need 2 packed cups florets)

1⁄2 packed cup basil leaves

1⁄2 cup roasted skin-on almonds, chopped, plus extra for serving

1⁄2 cup freshly grated parmesan

2 cloves garlic, crushed

1⁄2 cup olive oil

2 tablespoons lemon juice

1 tablespoon water

Sea salt and ground pepper

To serve

400g tubular pasta (we used casarecce)

2 cups frozen peas

2 x 125g balls fresh mozzarella in whey, well drained

Method

1. Place all the pesto ingredients in a food processor and process, scraping down the sides of the bowl as necessary, until well chopped but not completely smooth. Season generously.

2. Cook the pasta according to the packet directions, adding the peas 2 minutes before it’s al dente. Reserve 1⁄2 cup of cooking water, then drain the pasta and peas. Tip back into the saucepan and add the pesto, tossing to combine and adding enough of the reserved cooking water so it evenly coats the pasta.

3. Divide among bowls and top each serve with 1⁄2 ball ripped mozzarella, a few extra chopped almonds and a drizzle of olive oil.

RECIPE EXTRACTED FROM DISH FAST, BY CLAIRE ALDOUS AND SARAH TUCK, WHICH CONTAINS OVER 100 RECIPES FROM DISH MAGAZINE, $45

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