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How to make

Spinach & Broccoli Pesto Pasta Bake

Recipe 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...
Prep time
10 minutes
Cook time
20 minutes
Difficulty
Easy
Servings
4

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)

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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!

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