Spaghetti With Broccoli in Rocket Pesto Sauce
Make this delicious Spaghetti with broccoli in rocket pesto sauce with Del Monte whole wheat spaghetti, broccoli florets, heavy cream, cheddar cheese, butter, rocket leaves, garlic, almonds, lemon juice, and Del Monte extra-virgin olive oil.
PREPARATION TIME
30 minutes
COOK TIME
NA
SERVES
1-2
| QUANTITY | INGREDIENT |
|---|---|
| 150 | Grams, Whole Wheat Spaghetti |
| 1 & 1/2 | Cup, Broccoli, Cut Into Small Florets, Blanched/Steamed Well |
| 3/4 | Cup, Cream |
| 1/4 | Cup, Cheddar Cheese, Grated |
| 1 | TBSP butter |
| 75 | Grams, Rocket Leaves |
| 2 | Garlic Cloves |
| 12-15 | Almonds |
| 1 & 1/2 | TBSP Lemon Juice |
| - | Olive Oil, As Needed |
| - | Salt And Pepper To Taste |
Method
- Add all the ingredients into a blender and blend it to make the pesto.
- Cook pasta as per the instructions on the packet.
- In a pan, melt butter, add pesto and toss for a few seconds. Add cream and mix, cook on low until it starts simmering. Add cheese and mix, season with salt if needed.
- Cook until the cheese melts into a creamy cheese sauce. Take the heat off.
- If you wish, you can toss broccoli and spaghetti into the rocket pesto sauce and serve or spoon the sauce on the serving plate and serve it with spaghetti and broccoli.
Enjoy your meal!