Fasta, pasta! Tonight we’re whipping up a simple, fresh, and flavourful Tomato, Olive & Feta Pasta that will leave the whole family satisfied. Plus, it makes awesome leftovers – hot or cold!
Enjoy a whole servings of greens disguised as comforting pasta! The combination of broccoli and spinach with parmesan cheese make this recipe a quick and nutritious dinner. The Broccoli is blanched which removes its bitterness and improves its flavour in this recipe.
- Bring a medium pot of water to a boil. Carefully immerse the broccoli florets and let cook for 2-3 minutes, or until bright green but still crisp. Using a slotted spoon, carefully remove from the broccoli from the pot and place in a bowl of ice water to halt the cooking process. Remove from the ice water after 30 seconds and let drain.
- Place the blanched broccoli, spinach, parmesan, olive oil, lemon juice and salt and pepper in a food processor. Blend until smooth.
- Cook the pasta per the package directions. Drain and place back into the cooking pot along with the broccoli spinach pesto. Mix until the pasta is thoroughly coated and the pesto is warmed. Best served right away.
Notes | Pesto can be made a day in advance to save on time. Keep covered in the fridge until ready to use. If you prefer a dairy-free version of this recipe, use nutritional yeast in replace of the parmesan in equal measure.