Pasta with Broccoli Pesto

Ingredients

• 1 Broccoli
• Salt
• 500 g Whole wheat pasta
• 20 g basil (1 bunch)
• 200 g feta
• 2 tbsp pine nuts
• 3 tbsp olive oil
• 300 g Mushrooms
• 0.5 Organic lemon
• Pepper

Instructions

1. 1.

   Clean, wash and cut the broccoli into florets. Cook the broccoli florets in slightly boiling salted water for 6–7 minutes. Then drain and reserve some of the cooking water. Let the broccoli cool down.

2. 2.

   Cook the pasta al dente according to package instructions in plenty of boiling salted water.

3. 3.

   Meanwhile, wash, dry shake and pluck the basil leaves. Blend with broccoli, feta, pine nuts and 2 tbsp olive oil in a mixer until creamy. Add some of the cooking water if necessary. Set aside the broccoli pesto.

4. 4.

   Clean the mushrooms and slice them. Rinse and pat dry the lemon. Squeeze out the juice and zest the peel.

5. 5.

   Heat the remaining oil in a pan and sauté the mushrooms over medium to high heat for 3–4 minutes. Add lemon juice, lemon zest and pasta, season with salt and pepper and mix.

6. 6.

   Serve the pasta with broccoli pesto and garnish with some feta and pine nuts to taste.