Broccoli pesto pasta. This is full of flavour but so fresh, and really REALLY simple. All you need is broccoli, fresh basil and parsley, garlic, lemon juice, extra virgin olive oil, sea salt and cracked black pepper, then Parmesan to serve (use vegan Parmesan if you don’t eat dairy).
Great Meat Free Monday recipe, but also full of goodness in the form of sulforaphanes from the broccoli and other phytonutrients in abundance. I used semi-wholewheat rigatoni as a nice chunky pasta sits really well with this and has the added benefit of burning its energy slowly.
Start cooking the pasta in plenty of boiling salted water.
In a food processor or blender blitz the herbs, seasoning, garlic, olive oil and lemon juice but not too much, it needs to remain a bit rough.
Five mins before the end of the pasta cooking time (you’re cooking the pasta al dente) add the broccoli to the pasta saucepan.
Drain the pasta and broccoli and stir through all but a couple of teaspoons of the pesto.
Drizzle over the remaining pesto to serve and have with a cloud of fresh grated parmesan and maybe a bit more black pepper or some chilli flakes.
There is robust evidence showing that consuming broccoli has many positive health effects. One major reason is that it provides something called Sulforaphane, which is used by the body’s intrinsic detoxifying mechanisms. While no single food acts on detoxification on its own our bodies are constantly dealing with waste products and pathogens and they use certain compounds to do so. Sulforaphane is one very important compound in the detoxification processes or pathways.
Green leafy vegetables are calling me and I must go