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    5-Ingredient Pesto Pasta

    A homemade touch of Italy.

    5-Ingredient Pesto Pasta


    Serves 3-4

    1 head broccoli

    350 grams rigatoni

    100 grams sun-dried tomatoes

    150 grams fresh pesto

    50 grams grated parmesan

    2 tablespoons olive oil

    Salt, to taste

    Pepper, to taste


    1. Separate the head of broccoli into individual florets, coat in olive oil, salt, and pepper, then roast for 20 minutes at 180°C.

    2. Cook the rigatoni in boiling salted water for 8-10 minutes until al dente, then drain, saving some of the pasta water.

    3. Place the pasta back in the pot with about 50ml of the pasta water. On a low heat, add the tomatoes, broccoli, pesto, and parmesan, and stir until combined and the cheese has melted.

    4. Enjoy!