Broccoli and pea pesto agnolotti
Need more quick and easy midweek meal ideas? Ready in just 20 minutes, this broccoli and pea pesto agnolotti is a weeknight winner.

Serves
4
Prep
10m
Cooking
10m
Ingredients
- 1 head broccoli, cut into small florets
- 1 cup (120g) frozen peas, thawed
- 1 cup basil leaves
- 1 garlic clove, crushed
- 1/3 cup (45g) slivered almonds, toasted
- 1/3 cup (25g) finely grated parmesan
- 1/3 cup (80ml) olive oil
- 500g ricotta & spinach agnolotti or ravioli
- 60g pkt Coles Australian Baby Rocket
Method
STEP 1
Cook the broccoli and peas in a saucepan of boiling water for 2 mins or until bright green and tender. Drain well. Reserve half the broccoli mixture.
STEP 2
Place the remaining broccoli mixture in a food processor with the basil, garlic, almond and parmesan. Process until finely chopped. Add the oil and process until almost smooth. Season.
STEP 3
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
STEP 4
Return the pasta to the pan with the rocket, reserved broccoli mixture and half the pesto. Toss to combine.
STEP 5
Divide pasta mixture among serving bowls. Top with remaining pesto. Season.
Serve with shaved parmesan
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.