Great news, now there is a way to make pasta HEALTHIER for you! Turn your favourite hearty dish into a fibrous delight.
The key is in serving it cold or reheated. This allows the starch to change into fibre, which is better digested in the body as it is a resistant starch. Click on the link for more info 🙂 Now many may say this is blasphemous, especially my Sicilian relatives. But I can honestly say I can barely tell the difference, and can make a world of difference health-wise to your diet 🙂
This meal is a quick one if you are using pre-made pesto. You can buy it in a store if you can find it, or make it either before, or over the weekend when you have more time. Makes a world of difference when all you need to do is pop it in! I made this the day before. Pesto Recipe Here. My grandma Nancy was an avid lover of Broccoli & Macaroni, and my mother would serve it to us often. I normally don’t add an extra flavoured sauce like this, but the combination was heavenly so I had to. I served it with a rocket salad & garlic bread, and had some butterbean soup as a starter.
So here it is… Broccoli & Macaroni in a walnut & ricotta pesto
Prep Time: 10 minutes
Cook Time: 20 minutes
- favourite pasta shape, 75g roughly per person, I normally just eyeball it though, anything can be used as leftovers! (can be done with anything, although its best to choose something to catch the pesto, I always go with something that has ridges or curves).
- 2-3 garlic cloves, minced, personal preference here
- salt & pepper to taste
- 1 head of broccoli, stems removed (use in a smoothie for fibre or peel, chop and roast for a side like I did here)
- medium sized onion, chopped (semi optional, had it with and without and still nice either way!)
- heaped tbs olive oil
- walnut & ricotta pesto
- dried chilli flakes (optional)
- Get your water boiled & salted in a large pot. You want to cook the pasta first, and reuse the water for the broccoli
- Heat your oven to 200 C for your garlic bread and/or stems
- While the pasta is cooking, get a frying pan out and oiled, put the onions and garlic in over a medium heat, cook until fragrant, but make sure they don’t brown. Set aside
- Once your pasta is al-dente, take it out with a slotted spoon, saving the water & drain the pasta in a colander in the sink.
- Mix in half your pesto with the pasta & set aside..
- If using your broccoli stems, oil em up, throw on salt, pepper, dried chilli flakes, and pop them in the oven to roast for about 15 minutes.
- Get your broccoli florets in the boiling salted pasta water, and let them cook for about 10 minutes or until your desired texture.
- Once your broccoli & bread is ready, drain your broccoli and put in the large frying pan with the onions and garlic and let cook together for about 5 minutes or so. Feel free to season them more at this point if you want.
- Depending on the size of your pans, you could either incorporate the pasta to the broccoli in the large frying pan, or if you have smaller ones, just add some more pesto to your liking to the broccoli, and then mix that. People can then choose how much of what they have if you keep them separate. But at the end of the day it is whatever is easiest!