Author: Canadian Living

I made this dish for my younger son who wasn't too fond of broccoli but loved pasta and cheese. Now that he's older and away at school it's his favourite recipe.

  • Portion size 6 servings
  • Credits : Rose Iaccino

Ingredients

  • 1 package (450g) linguine
  • 1 bunch broccoli floret
  • 1/2 cup oil packed and drained sun dried tomatoes
  • 1/4 cup extra virgin olive oil
  • 1/2 cup Canadian feta cheese
  • 1/4 cup roasted red pepper
  • 2 garlic cloves
  • 5 fresh basil leaves
  • 2 tablespoons fresh lemon juice
  • 1/4 cup grated parmesan cheese

Method

Cook Pasta according to package directions. The last 5 minutes add broccoli florets. Save 1 cup of cooking water before draining. As pasta cooks prepare pesto by pulsing in a processor: sun dried tomatoes, feta cheese, red peppers, garlic and basil. Add oil and lemon juice slowly with processor on. Drain pasta and broccoli and place in a large bowl. Add the pesto mixture and grated cheese and mix throughly.  Add some of the reserved water if pasta is too dry. Add salt and pepper to taste. Serve while still hot.
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Food

Linguini, Broccoli and Sundried Tomato Pesto

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