Full ingredients list:
250g spaghetti or pasta of your choice
1 bunch broccolini, trimmed, cut into short lengths
1–2 large red chillies, trimmed, roughly chopped
1/3 cup (60g) cashews, roasted
1 garlic clove
1 bunch coriander, trimmed, roughly chopped
juice of 1 lemon
zest of 1 lemon, finely grated
2 large tomatoes, chopped
60g baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1 Bring a large saucepan of water to the boil. Add pasta and cook according to packet instructions until al dente. Add broccolini to pan for last 2 minutes of cooking time to blanch. Drain pasta and broccolini, then return to pan and cover to keep warm.
Step 2 Meanwhile, combine chillies, cashews, garlic and half of the coriander in a deep bowl. Add lemon juice and lemon zest to bowl. Blend mixture with a stick blender (or in a food processor), adding up to 2–3 tablespoons of water to thin pesto if necessary.
Step 3 Place pasta and broccolini in a large bowl with chilli pesto and chopped tomatoes; toss to coat.
Step 4 Divide pasta among serving bowls, scatter with remaining coriander and rocket, and serve.
About this recipe
First published: July 2014