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🍝 Pasta with creamy broccoli pesto

792 kcal · 30 min · 4 servings

Ingredients

• 1 broccoli
• salt
• 500 g whole wheat pasta
• 20 g basil (1 bunch)
• 200 g feta
• 2 tbsp pine nuts
• 3 tbsp olive oil
• 300 g mushrooms
• 0.5 organic lemon
• pepper

Instructions

1. 1. Wash the broccoli thoroughly.
2. 2. Break the broccoli into small florets.
3. 3. Bring water to a boil and add some salt.
4. 4. Cook the broccoli florets for 6 to 7 minutes until tender but firm.
5. 5. Drain the broccoli.
6. 6. Reserve a small amount of the cooking water.
7. 7. Let the broccoli cool down.
8. 8. Cook the pasta in plenty of salted water according to package instructions until al dente.
9. 9. Wash the basil thoroughly.
10. 10. Shake the basil dry.
11. 11. Pluck the basil leaves from the stems.
12. 12. Place the basil, cooled broccoli, feta, and pine nuts into a blender.
13. 13. Add 2 tablespoons of olive oil.
14. 14. Blend the ingredients into a creamy mixture.
15. 15. If necessary, add a little of the reserved cooking water.
16. 16. Set the finished pesto aside.
17. 17. Clean the mushrooms.
18. 18. Slice the mushrooms.
19. 19. Rinse the lemon under hot water.
20. 20. Pat the lemon dry.
21. 21. Squeeze the juice from the lemon.
22. 22. Grate the zest from the lemon.
23. 23. Heat the remaining oil in a pan.
24. 24. Fry the mushrooms over medium to high heat for 3 to 4 minutes.
25. 25. Add the lemon juice to the pan.
26. 26. Add the lemon zest to the pan.
27. 27. Add the cooked pasta to the pan.
28. 28. Season the pasta with salt and pepper.
29. 29. Mix everything well together.
30. 30. Serve the pasta with the broccoli pesto.
31. 31. Garnish the pasta with some feta according to taste.
32. 32. Garnish the pasta with pine nuts according to taste.

Nutrition per serving

• kcal: 792
• Protein: 39 g · Fett/Fat: 27 g · Carbs: 84 g