Ingredients
2 cups (60 g) fresh basil leaves
⅓ cup pepitas, toasted
30 g parmesan cheese, finely grated
2 cloves garlic, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
250 g wholemeal penne pasta
500 g broccoli, coarsely chopped
⅓ cup (80 g) roasted capsicum strips, drained, chopped
70 g feta cheese, crumbled
Step 1
To make pesto, process basil, pepitas, parmesan, garlic, oil, lemon juice and 1 tablespoon water in a food processor to form a thick paste.
Step 2
Cook pasta in a large pot of boiling water for 9 minutes. Add broccoli and boil for a further 1-2 minutes, until pasta is tender. Reserve ½ cup of the cooking water, then drain pasta.
Step 3
Return pasta and broccoli to same pot over low heat. Stir in pesto, capsicum and reserved pasta cooking water until well combined and hot.
Step 4
Sprinkle with feta. Season with freshly ground pepper.