If you love pasta and getting back in touch with your greens this is the pasta dish for you. I make my broccoli pesto with fresh broccoli, spinach and basil giving it a vibrant pesto look that won't discolour. The addition of spinach helps to cut down on the overpowering broccoli flavour and with lots of basil, EV olive oil and parmesan the pesto is made. It is processed leaving a slight coarseness to the pesto to add texture. Crispy fried slivers of bacon, garlic and pine nuts stirred through at the end for a punch of salty, nutty garlic-ness. Casarecce is the pasta shape I chose as it looks great and is a magnet for the pesto to cling to. I like to serve mine with a sprinkling of dried chilli flakes and an extra grind of salt and pepper to compliment the dish.
I developed this recipe for a magazine publication and I have re-worked it to take along to a BBQ as I was the person designated to bringing a pasta salad. As everyone loves pesto and this one doesn't dis-colour, it was the perfect choice as a salad and guests loved it as it was a bit different to regular pasta's and pesto's. It also hides the vegetable goodness within which is a good way of disguising greens. This has been something I've had many times, I've had it lunch and dinner and its also a good side dish to grilled meats and seafood.
Contains: Milk and Milk Products, Tree nuts and tree nut products other than coconut from the fruit of the palm, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Ingredients: Pasta, broccoli, spinach leaves, basil, garlic, pine nuts, bacon, olive oil, bacon, salt and pepper
To Reheat:Defrost in the fridge. Loosen one corner of plastic lid. Microwave on High (1200W) for 1 minute and 30 seconds, for a single serve, until hot. Tip into a serving bowl and stir to loosen pasta.