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5-Ingredient Pesto Pasta

A homemade touch of Italy.

Posted on


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!