Broccoli and White Bean Pasta Salad with Basil Pesto
Inspired by techniques from America's Test Kitchen.
Gemelli, crisp-tender broccoli and creamy cannellini beans tossed in a lemony basil and pine-nut pesto with sweet cherry tomatoes. Dairy-free.
Always check the labels of the products you use.
Method
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Equipment
- large pot (at least 5 litres)
- colander
- food processor or blender
- large mixing bowl
- rubber spatula
- slotted spoon
- bowl of iced water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 534 kcal |
| Protein | 16 g |
| Carbohydrate | 66.7 g |
| of which sugars | 4.7 g |
| of which free sugars | 0.1 g |
| Fat | 24 g |
| of which saturates | 2.8 g |
| Fibre | 7 g |
| Salt | 1.74 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pasta water
- 40 g fine salt for 4 litres of pasta water (1%) about 6¾ tsp; most of it goes down the drain
Pasta
- 400 g gemelli or rotini
- 400 g broccoli, florets cut small and stalk peeled and sliced
Pesto
- 60 g basil leaves
- 60 g pine nuts, toasted
- 1 garlic cloves, peeled
- 1 tbsp lemon juice
- 90 ml extra-virgin olive oil
- 3 g fine sea salt or table salt about ½ tsp
Salad
- 240 g canned cannellini beans, drained and rinsed (one 400 g tin)
- 250 g cherry tomatoes, halved
- 20 g extra toasted pine nuts, to finish
- 1
Blanch the broccoli. Bring the salted water to the boil, add the broccoli for 90 sec, then lift it into iced water with a slotted spoon. Drain well.
- 2
Cook the pasta. Cook the pasta in the same water until just past al dente, drain, rinse cold and shake dry.
- 3
Make the pesto. Blend the basil, nuts, garlic, lemon and salt, then the oil, to a loose purée.
- 4
Assemble. Toss the pasta, broccoli, beans and tomatoes with the pesto and finish with the extra nuts.
Storage
Keeps covered in the fridge for up to 2 days; loosen with a splash of water or oil and check the seasoning before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
