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Spinach & Broccoli Pesto Pasta Bake

by 3 Sisters Bake

This recipe is a favourite with our very own Baby Bakes, Rosie (3), Tate (2) and Harrison (1). As busy working Mum’s, Nichola and I are always looking for quick and easy ways to pack more veg into their meals and this broccoli pesto is the easiest way to do it!

Prep time

10 minutes

Cook time

20 minutes

Difficulty

Easy

Servings

4

Instructions:

Step 1

Preheat oven to 160c.

Step 2

To make the pesto, put all the ingredients in to a food processor and whizz to combine, till a chunky paste forms. Add a little water to thin to desired thickness.

Step 3

Cook the pasta.

Step 4

In a pot, mix the pesto through the warm pasta, over a medium heat, stirring consistently. When the pasta and pesto are warmed through and bubbling, pour into a deep oven proof dish. Top the pasta with grated cheddar.

Step 5

Put the pasta dish in to the oven to melt cheddar and heat through.

Step 6

Serve immediately.

Enjoy!

Ingredients:

Pesto:

25g blanched toasted hazelnuts

25g broccoli florets, raw

25g spinach leaves

15g basil leaves and stalks

1 clove garlic

15g grated parmesan

20ml extra virgin olive oil

10ml lemon juice

 

10ml water

200g penne pasta, freshly cooked and drained

20g Graham’s Dairy cheddar, grated (mild/mature to taste)