Pasta Pesto with Broccoli and Feta
A delicious version of the Italian favorite, pesto pasta, with broccoli and feta. Easy, quick weeknight dinner the whole family will love.
Servings 2
Calories 614kcal
Ingredients
For the pesto
- 1/4 cup pine nuts roasted (roast a bit more for topping)
- 2-3 cloves garlic minced
- 2-3 tablespoons grated Parmesan cheese
- 2 tbsps extra-virgin olive oil
- 1 cup fresh basil leaves
- sea salt to taste
- black pepper to taste
for the pasta
- 1.5 cup tomato chopped
- 1/2 cup onion chopped
- 2 cups broccoli cut into small florets
- 2.5 oz feta cheese crumbled
- 1 Thai chili pepper or jalapeno finely chopped, remove seeds for less heat (optional)
- 2 cups whole wheat fusili (or gluten-free alternative) uncooked
- 1/2 lime/lemon juice only (use less if using lemon)
Instructions
For the pesto
- Blend all ingredients until smooth. Season with black pepper.
For the pasta
- Steam broccoli for 4 minutes. Keep broccoli steaming water to cook pasta.
- Meanwhile, in a large skillet, heat coconut or olive oil over medium heat. Saute onions for 2 minutes, then add broccoli and chili pepper. Cook for 2-3 minutes more.
- Then add tomatoes and pesto and cook for 5-10 minutes. Stir regularly.
- While sauce is cooking, boil pasta in lightly salted water according to the instructions on the package.
- When ready drain and add to the pesto sauce. Stir well and remove from heat.
- Add a squeeze of lime, top with pine nuts and crumbled feta cheese.