Spaghetti with Broccoli-Tomato Pesto & Apple-Walnut Salad

Spaghetti served with a vibrant pesto made from broccoli and tomatoes, accompanied by a refreshing apple and walnut salad.

Ingredients

• 225g Spaghetti noodles
• 1/2 head Broccoli florets
• 1/4 (28 ounce) can Canned diced tomatoes
• 3 tbsp Olive oil
• 3 cloves Garlic
• 1/4 cup Fresh basil leaves
• 1/4 cup, grated Parmesan cheese
• 2 tbsp, toasted Pine nuts or walnuts
• 2 Large Gala Apples
• 2 tbsp Lemon juice
• 1 tbsp Honey
• 1/4 cup Walnuts, chopped

Instructions

1. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Prepare the Broccoli-Tomato Pesto: In a food processor, combine broccoli florets, canned diced tomatoes, garlic, fresh basil leaves, grated Parmesan cheese, and toasted pine nuts or walnuts. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in olive oil until a smooth pesto forms. Season with salt and pepper to taste.
4. In a large skillet, combine cooked spaghetti with the broccoli-tomato pesto. Add 1/4 cup of reserved pasta water if the pesto is too thick. Toss to coat.
5. Prepare the Apple-Walnut Salad: Dice apples and toss with lemon juice, honey, and chopped walnuts.
6. Serve spaghetti with broccoli-tomato pesto alongside the apple-walnut salad.

Cuisine: Italian

Suitability:

Prep Time: 20 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner