The perfect QUICK meal to feed a crowd on a hot summers evening. This dish is so versatile as it can be served hot or at room temperature and any leftovers can be eaten the next day as a scrumptious salad.
The dish travels well making it perfect picnic food.
A healthy double dose of broccoli in my version of a pesto pasta. You can make this dish your own by adding all the broccoli if you like lots of ‘greens’ or less if you are not totally convinced of all the greens. You can serve the rest of the broccoli alongside the pasta.
I used gluten-free pasta here but you can use any pasta, although I tend to think that ‘short’ pasta shapes works better with pesto.
Serves 6 or 4 with leftovers
Getting Ahead: Veggies can be prepped and cooked a day ahead.
Leftovers: Perfect packed lunch, just remember to season well and be generous with the olive oil