15 minute Broccoli Pasta with Basil Oil
- ★★
- ★★
- ★★
- ★★
- ★★
- Recipe Card
Recipe Card
ingredients
- 8 ounces rigatoni
- 1/2 broccoli, cut into small florets
- 8 ounces parsley leaves
- large handful basil leaves
- 2 fluid ounce extra virgin olive oil
- 1 clove garlic
- 2 tablespoon lemon juice
- sea salt + cracked black pepper
- 1 ounce grated parmezan
- 2 tablespoons capers
- 1/2 teaspoon chili flakes
- 4 tablespoons sunflower seeds
Method
Step 1
Boil the pasta in salted water. 3 minutes before the pasta will be al dente, add the broccoli florets. Drain, reserving 1/4 cup of the cooking water.
Step 2
While the pasta is boiling. Add basil, parsley, olive oil, lemon juice, garlic, salt and pepper to a foodprocessor. Blend the mixture until you have a slightly chunky paste. Don’t overmix. Adjust the seasoning if necessary and set aside.
Step 3
Heat a skillet on a medium heat and toast the sunflower seeds until lightly browned and fragrant, stirring occasionally, about 2-3 minutes.
Step 4
Add the drained pasta to the pot together with the broccoli, basil oil sauce, toasted sunflower seeds, capers and a big splash of the reserved cooking water. Season the pasta with chili flakes, salt and pepper and then stir. Serve with grated parmesan. Enjoy!