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Penne with Pea and Broccoli Pesto, Courgette and Dried Tomato
ANANÁS E HORTELÃDescription
If you think pesto is only for basil, think again. Here, a pesto is made by processing cooked peas and broccoli with the usual ingredients (garlic, pine nuts, parmesan, and yes, basil) to a paste, then gradually blending in olive oil until thick and spreadable. You can use this in the same way as traditional basil, including as a topping for pasta, as in this recipe, which also includes sun-dried tomatoes and grilled courgettes plus some reserved peas and broccoli.
Ingredients
Directions
- Save some peas and a few broccoli sprigs for garnishing.
- Prepare the pesto: grind the peas, broccoli, garlic, pine nuts, parmesan and basil in a blender. Slowly add olive oil while grinding until you obtain a creamy paste. Season with salt. Remove and set aside.
- Cut the zucchini into thin slices lengthwise, season with salt and grill on both sides for a short time. Season with a little olive oil and set aside.
- Cook the pasta until al dente (about 9 minutes). Drain and add pesto to taste. Also add the grilled zucchini, peas, broccoli and pieces of dried tomato. Serve with freshly grated Parmesan.
NutritionView More
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| Calories440Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium420mg18% |
| Potassium720mg21% |
| Protein17g33% |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber6g24% |
| Sugars9g18% |
| Vitamin A15% |
| Vitamin C90% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.