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Basil and almond pesto pasta with broccoli, peas and zucchini



Basil and almond pesto pasta with broccoli, peas and zucchini
Spaghetti combined with a selection of tender green vegetables and tossed with a mouthwatering basil and toasted almond pesto.

7 oz (200g) spaghetti

1 head broccoli—cut into florets
1 zucchini—sliced into half-moons
½ cup frozen green peas

Basil-almond pesto
1 cup tightly packed fresh basil leaves
⅓ cup finely grated Parmesan cheese
⅓ cup slivered almonds—lightly toasted
1 garlic clove—roughly chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup extra virgin olive oil

PLACE the pesto ingredients, except the olive oil, in a food processor or blender. WHILE you process, slowly pour in the olive oil until the mixture turns into a smooth paste (you may have to scrape the sides occasionally). COOK the pasta in a large pot of lightly salted water according to package directions, adding the broccoli to the pot with 6 minutes to go, then adding the zucchini and peas for the final 3 minutes of cooking. DRAIN the pasta and vegetables into a colander, reserving 3 tablespoons of cooking water in the pot. PUT the pesto in the bottom of the pot and top with the hot pasta and vegetables. TOSS together gently to combine well and heat through.

Variations: You can use an array of green vegetables including green beans, asparagus or snow peas,
or try adding some fava (broad) beans to the mix.

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