A pesto pasta that’s vibrant, healthy and ready in 10 minutes
This winter pesto is full-bodied yet fresh and zingy, just like you’d expect from a summertime basil pesto.
On the quick and easy end of the pasta sauce-making spectrum is a vibrant sauce that cooks in the time it takes to prepare your dried pasta. This winter pesto is full-bodied yet fresh and zingy, just like you’d expect from a summertime basil pesto. The broccolini and garlic are blanched in the same pot as the pasta before being blitzed with a combination of pepitas, anchovies, chilli and lemon. The anchovies add a savoury, salty note that rounds out the pesto, and most people won’t even notice them. If you’re averse to anchovies, you can leave them out.
I made this for a friend who was allergic to nuts, so instead of going the classic nut route with a pesto, I opted for pepitas. I loved the result – but walnuts (or, if affordable for your budget, pine nuts) work well too.
For a slower, comforting pasta sauce, try my rich beef ragu recipe.
Broccolini pesto pasta
This pesto, without the addition of lemon, will keep in the fridge for 3-4 days. Just make sure to cover the top in oil to avoid it going brown.
Ingredients
- 370g (2 bunches) broccolini
- 1 garlic clove
- Dried pasta of your choice
- 40g (1/3 cup) pepitas
- 2 anchovies, optional
- ¼ teaspoon dried chilli
- 80ml (1/3 cup) olive oil
- Salt flakes
- 1 lemon
- ½ cup of Parmigiano Reggiano or Parmesan
Method
- Bring a large saucepan of water to a rapid boil. Season generously. Toast your pepitas in a fry pan until slightly browned. Set aside.
- Once the water is at a rapid boil, and before cooking your pasta, add the broccolini and garlic clove. Cook for 2½ to 3 minutes or until just tender. Use a slotted spoon to transfer the broccolini and garlic clove to a food processor; keep the water boiling for your pasta. Cook it to packet instructions.
- To the food processor, add the toasted pepitas, anchovies and chilli. Blitz until finely chopped. Add the olive oil and blitz again to bring it all together into a pesto.
- Drain the pasta, reserving 1 cup of cooking water. Add the pasta back into the pan along with the pesto, a handful of cheese, the zest of the lemon and a good splash of reserved water.
- Give everything a forceful stir. If it needs loosening, add more reserved water. Squeeze over a spritz of lemon juice and serve with extra cheese and a drizzle of olive oil.
Serves 4