If you think pesto is only for basil, think again. Here, a pesto is made by processing cooked peas and broccoli with the usual ingredients (garlic, pine nuts, parmesan, and yes, basil) to a paste, then gradually blending in olive oil until thick and spreadable. You can use this in the same way as traditional basil, including as a topping for pasta, as in this recipe, which also includes sun-dried tomatoes and grilled courgettes plus some reserved peas and broccoli.
- 100 grams peas (cooked)
- 100 grams broccoli (cooked, sprigs)
- 1 garlic (glove)
- 6 fresh basil leaves
- 2 tablespoons pinenuts (roasted)
- 3 tablespoons grated parmesan cheese
- olive oil (to taste)
- salt (to taste)
- 300 grams penne pasta
- 2 zucchini
- 1/4 cup dried tomatoes (in olive oil)
- grated parmesan cheese (to taste)
- Save some peas and a few broccoli sprigs for garnishing.
- Prepare the pesto: grind the peas, broccoli, garlic, pine nuts, parmesan and basil in a blender. Slowly add olive oil while grinding until you obtain a creamy paste. Season with salt. Remove and set aside.
- Cut the zucchini into thin slices lengthwise, season with salt and grill on both sides for a short time. Season with a little olive oil and set aside.
- Cook the pasta until al dente (about 9 minutes). Drain and add pesto to taste. Also add the grilled zucchini, peas, broccoli and pieces of dried tomato. Serve with freshly grated Parmesan.