Penne with broccoli & pesto
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- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
1 bunch broccoli
8 kalamata olives
2 plum tomatoes
1/2 500-g pkg penne or fusilli pasta
3/4 cup homemade pesto, or 170-g pkg store-bought pesto
1/2 cup grated asiago or parmesan
Instructions
Bring a large saucepan of water to a boil. Meanwhile, slice broccoli stalks from florets. Cut florets into small chunks. Peel stalks, then thinly slice. Pit olives and cut in half. Coarsely chop tomatoes.
Boil pasta until al dente, 8 to 10 minutes. Add broccoli stalks and florets to boiling water for last 1 to 2 minutes of cooking. Ladle out about 1 cup (250 mL) cooking water and set aside. Drain pasta and broccoli. Place in a large bowl and stir in pesto and cheese. Stir in a little cooking water to make it saucy. (You probably won't use it all.) Stir in olives and tomatoes and toss to evenly mix.
Nutrition (per serving)
Calories 497, Protein 16.5g, Carbohydrates 58.8g, Fat 22.6g, Fibre 7.5g, Sodium 810mg.
You can never have enough good pasta-salad recipes, and we're sure you'll add this one to the list. It's easy and has the healthy crunch of broccoli.
Pesto Shopping Tip
We find the best-tasting pesto is the refrigerated type. It's sold in tubs or pouches and is sometimes at the deli counter.
