Spaghetti Pesto with Broccoli & Capers - Innit

Ingredients

4 Servings

Produce

  • Fresh Basil 1 bunch

  • Broccoli 2 heads

  • Garlic Cloves 4

Canned/Bottled Goods

  • Pickled Caper 3 Tbsp

Dairy & Eggs

  • Grated Parmesan Cheese 20 g

Spices

  • Salt 1/2 tsp

  • Red Pepper Flakes 1 tsp

Dry Goods

  • Pine Nuts 35 g

  • Wheat Spaghetti 230 g

Pantry

  • Olive Oil 135 ml

  • Seedless Raisin 35 g

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Pesto Creation

    Prepare ingredients. Add all ingredients to a blender/food processor. Blend until smooth.

    • 1 bunch Fresh Basil
    • 35 g Pine Nuts
    • 2 Garlic Cloves
    • 120 ml Olive Oil
    • 1 pinch Salt
    • 20 g Grated Parmesan Cheese
  3. Cook Broccoli

    Prepare ingredients. Toss broccoli in oil with garlic, raisins, & capers. Season. cook 12-14 minutes.

    • 2 heads, medium florets Broccoli
    • 2 Garlic Cloves
    • 35 g Seedless Raisin
    • 3 Tbsp, drained well Pickled Caper
    • 1 tsp Red Pepper Flakes
    • 1 Tbsp Olive Oil
    • 1/2 tsp Salt
  4. Boil Spaghetti

    Bring a large pot of water to a boil; add salt. Cook spaghetti until al dente, firm to bite but not soft.

    • 230 g Wheat Spaghetti
    • tsp Water
    • 1 Tbsp Salt
  5. Serve and Enjoy!

    Pair with your favourite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 600 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 6.0 g 28%
Unsaturated Fat 30 g  
Cholesterol < 5 mg 1%
Sodium 580 mg 25%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 4 g 15%
Sugars Total 8 g  
Protein 12 g 24%
Vitamin C 42 mg 45%
Calcium Ca 120 mg 10%
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By Innit Culinary Team