Full ingredients list:
250g dried spaghetti or pasta of your choice
2 bunches broccolini or 1 head broccoli, trimmed, cut in short lengths
2 cups baby rocket
1-2 large red chillies, trimmed, roughly chopped
1/3 cup (60g) cashews, roasted
1 clove garlic
2 tablespoons extra-virgin olive oil
1 bunch fresh coriander, trimmed, roughly chopped
1 lemon, finely grated zest and juice
2 large tomatoes, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1Bring a large saucepan of water to the boil. Add pasta and cook following packet directions. Add broccolini to pan for last 2 minutes of cooking time to blanch. Drain pasta and broccolini then return to pan. Add rocket and stir through. Cover to keep warm.
Step 2Meanwhile, to make pesto combine chillies, cashews, garlic, oil and half the coriander in a deep bowl. Add lemon zest and juice to bowl. Blend mixture with a stick blender (or in a food processor), adding up to 2-3 tablespoons hot water to thin pesto if necessary.
Step 3Place pasta and broccolini in a large bowl with chilli pesto and chopped tomatoes. Toss to coat.
Step 4Divide pasta among serving bowls. Scatter with remaining coriander then serve.
Make it gluten free: Use gluten-free pasta.
About this recipe
First published: May 2015