User Review
4 (2 votes)

Chilli pesto pasta

Serves 4

Prep Time 10 min

Cooking Time 10 min


  • 250g spaghetti or courgetti
  • 350g tenderstem broccoli, trimmed and cut into lengths
  • 100g rocket
  • 1 large red chilli, roughly chopped
  • 50g roasted, unsalted cashews
  • 1 garlic clove
  • 2tbsp extra-virgin olive oil
  • 25g bunch fresh coriander, roughly chopped
  • Zest and juice 1 lemon
  • 3 large tomatoes, chopped
  • 2tbsp parmesan (see tip)


  1. Bring a large saucepan of water to the boil, then add the spaghetti and cook according to the pack instructions. Add the broccoli to the pan for the last 2 min of the cooking time. Drain the pasta and broccoli, then return to the pan. Stir through the rocket and cover to keep warm.
  2. Meanwhile, make the pesto. Blend the chilli, cashews, garlic, olive oil, half the coriander and the lemon zest and juice with
    a stick blender in a deep bowl (or in a food processor). Add 2–3tbsp hot water to thin the pesto if necessary.
  3. Put the pasta and broccoli in a large bowl, then toss with the pesto and tomatoes. Divide among 4 serving bowls, scatter with the parmesan and remaining coriander and serve.

TIP: To make this dish vegetarian, omit the parmesan or use a vegetarian hard cheese instead.

Nutrition per serving

Read more on how we calculate nutrition.
331 13.3g 13.8g 2.4g 7.5g 5.3g 0.1g 130mg 41g 3.9mg

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