Red Chilli Pesto Pasta

This bold and speedy pasta brings the heat — think red chilli pesto tossed through your favourite pasta shape, with broccoli and spinach for extra greens and goodness. Whether you use a jar or make your own, it’s a weeknight winner that comes together fast and doesn’t hold back on flavour.

Ingredients

• 500g pasta shape of choice

• 1 big head of broccoli

• Small bag (120g) spinach

• One jar of red pesto (or follow recipe below)

RED PESTO

• 280g jar sun-dried tomatoes

• 280g jar red peppers 

• 1/3 cup (70g) sunflower seeds

• 1 tsp chili flakes

• 1 small garlic clove, grated

• Salt & pepper to taste

Method

1. Cut broccoli into bite sized pieces (use the whole broccoli, including the stem!)

2. Cook pasta in large boiling pot of water, following the timing on the packet. In the last four minutes of pasta cooking, add in chopped broccoli. Drain the water from the pasta and broccoli in a sieve and then pour into a large bowl.

3. Follow pesto recipe below if making your own.

4. Add pesto sauce to the bowl and mix gently but thoroughly to coat all of the pasta and broccoli. Stir in spinach. Season with salt and pepper to your liking. Top with your cheese of choice!

5. This meal is great served warm or cold and will last up to four days in the fridge.

6. To make the red pesto: Drain sun-dried tomatoes and red peppers, reserving the oil for later.

7. Using a food processor or blender, blend sunflower seeds until they resemble breadcrumbs. Add drained tomatoes and peppers, chilli flakes, grated garlic and a quarter of the reserved oil to the processor with seeds.

8. Blend until a smooth paste forms. You may need to add in extra reserved oil and water until it is a smooth sauce, season to taste.

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