A quick and easy pasta perfect for mid-week.
For the pesto:
50g pine nuts
50g parmesan or vegetarian alternative
150ml olive oil
2 garlic cloves
150g of pasta
8 large mushrooms chopped roughly
Half a broccoli, chopped and cooked to taste
Juice of one lemon
-Cook the pasta according to the instructions.
-Whilst the pasta is cooking gently fry the mushrooms in a little rapeseed oil and season. Allow the mushrooms to brown.
-While the mushrooms are cooking take a small frying pan gently brown the pine nuts before adding to a food processor with the other pesto ingredients. Once smooth then season the sauce.
-Add the broccoli to the mushrooms and stir well.
-Once the pasta is cooked, drain and add the desired amount of pesto, mushrooms, broccoli and lemon juice.
-Add cheese or vegan equivalent if desired.