Sometimes you need something suuuuper easy for dinner. Or to make with your Dad. I’ve been loving my weekly cooking lessons with my Dad (see more here and here and here and here), where I make easy recipes with my Dad on Zoom, but this one is extra easy. Something I needed after realizing that between my two jobs, I haven’t had a single day off since April 10.
I made my own pesto because I’m allergic to pine nuts, but you can use store bought to make this even faster. I used broccolini because the grocery store was out of broccoli, but you could use any veg here that roasts nicely (maybe broccoli or asparagus!) It’s pretty much done once you’ve cooked the pasta so you can have this on the table in less than 30 minutes.
My pesto recipe uses some peas – sounds a bit weird, but adds a dose of protein, and means you don’t have to use quite as much oil, so it tastes the same but is much healthier! I also used sunflower seeds because of the pine nut allergy, but use pine nuts if you can.
1 cup peas (if frozen, thaw them first)
1/2 cup basil leaves
4 cloves garlic
juice from one lemon
1/4 cup sunflower seeds
1 pinch salt
1/4 cup olive oil
2 bunches broccolini
2/3 cup sun dried tomatoes (if in oil, pat dry first) roughly chopped
sprinkle of feta (optional)
To make the pesto, put all ingredients except oil in a food processor and blend until smooth. With food processor on, slowly add oil. Pesto will keep in a tightly closed container for a week.
To make the pasta, preheat oven to 400 and line a baking sheet with parchment paper. Cut the bottom inch or two off the broccolini and toss with oil, salt, and chili flakes. Roast about 15 minutes, until edges are just getting crispy.
While broccolini cooks, cook pasta.
To serve, toss pasta with pesto (if using store bought, use about 1/2 a cup, but add a little at a time until it’s as pesto-y as you want) sun dried tomatoes, and cheese.