Mafalde Pasta with Broccoli, Lemon & Pine Nuts
A simple Mafalde (Mafaldine)pasta recipe with broccoli and pine nuts, in a light lemon parmesan sauce. A deliciously simple, fresh vegetarian pasta that comes together in a breeze and tastes amazing.
Ingredients
- 500 g (18 oz) dried Mafalde pasta
- Florets from 1 head of broccoli
- 1 bunch basil, loosely chopped
- 4 Tbsp pine nuts
Lemon Sauce
- 3 large lemons
- 6 Tbsp olive oil
- 125 g (4.4 oz) finely grated parmesan cheese
Instructions
- Put your pasta to boil according to package instructions.
- Meanwhile, prepare your lemon sauce. Juice all 3 lemons and zest 1. Add the juice and zest to a bowl. Whisk the grated parmesan and olive oil in.
- When there is 4 minutes remaining on your pasta's cooking time, add the broccoli florets to the pan.
- Quickly toast your pine nuts. Toss them around on a hot frying pan (with no oil) until they just begin to toast. Immediately remove from the heat to stop them burning and set aside.
- Drain your pasta and broccoli and return to the pan.
- Add the lemon sauce and mix through over a low heat until the parmesan has begun to melt and the sauce has given the pasta a creamy coating.
- Remove from the heat. Add the basil and mix through, then portion into bowls and top with pine nuts.
Notes
Parmesan cheese famously uses animal rennet in its production, making it unsuitable for vegetarian diets. I like to use a vegetarian friendly "Italian hard cheese," which is made without animal rennet.
Serving: 1g, Calories: 588kcal, Carbohydrates: 51g, Protein: 19g, Fat: 36g, Saturated Fat: 8g, Polyunsaturated Fat: 25g, Cholesterol: 27mg, Sodium: 571mg, Fiber: 5g, Sugar: 3g
