Broccoli Pesto Pasta Salad
Ingredients
PANTRY ITEMS
- 1 head of broccoli (and soft part stem) cut into florets
- 4 cloves of garlic
- 2 tbsp olive oil
- 2 cups of fusilli pasta
- 2 cups baby spinach
- 200g good quality store bought pesto
- 100g feta, crumbled
- ½ cup Pine nuts
- Juice of ½ lemon
- Salt
- Pepper
- 1 tbsp Chicken Bone Broth Homestyle
Method
1. Cook pasta to packet instructions.
2. In a pan, add olive oil, broccoli & garlic, fry until a little caramelised and softened, add in bone broth and 2 tbsp of water and stir around.
3. To a large bowl, add pasta, broccoli, baby spinach, feta, pine nuts and pesto.
4. Squeeze over lemon.
5. Toss to combine.
6. Season to taste.