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- In a pot of salted boiling water, cook the chopped broccoli stalks for 5–10 minutes, until cooked through.
- In a food processor or using a hand blender, blend all the pesto ingredients together until nearly smooth, but it still has some texture.
- Cook the linguine in salted water, according to package instructions, reserving some of the drained pasta water. Toss the linguine in the broccoli pesto, adding some pasta water if needed to loosen, creating a nice, silky sauce. Serve with freshly ground black pepper and extra pecorino.
Per serving: 626kcals, 47g fat (9.5g saturated), 38.8g carbs, 2g sugars, 14g protein, 1.9g fibre, 0.453g sodium
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