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.

Broccoli and pea pesto agnolotti with shaved parmesan

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.