Publications
Partners
- - salt
- 500g - pasta of your choice
- - SAUCE
- 150-220g - broccoli
- ¼c - sunflower seeds, toasted
- 2 - garlic cloves, chopped
- ¼c - rocket or fresh basil
- ¼c - fresh parsley
- 60ml - olive oil
- 1 - avocado, peeled and pitted
- 125ml - smooth cottage cheese
- 1 - lemon for juice and finely grated zest
- - salt and freshly ground pepper
- - TO FINISH
- 1 - round of feta cheese
- - a handful of fresh basil
- - olive oil for drizzling (optional)
1 Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente (just done, but still firm). Drain well, reserving 60ml of the cooking liquid.
2 SAUCE Steam the broccoli until done (or boil if you prefer), then allow to cool.
3 In a food processor, pulse the sunflower seeds and garlic until finely chopped. Add the broccoli, rocket or basil and parsley and pulse until smooth.
4 Add the olive oil, avocado and cottage cheese and pulse until smooth. Add the lemon juice and zest, pulse until well combined and season with salt and freshly ground pepper.
5 TO FINISH Heat a deep pan and add the drained pasta. Pour in the reserved cooking liquid and half the sauce, and heat until hot throughout. Spoon into bowls.
6 Crumble the feta cheese over and top with more sauce and the fresh basil. Drizzle a little olive oil over (if using) and serve.
