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One pot green goodness pasta


  • 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.

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