For all you vegetarian pasta lovers out there, this penne with broccoli pesto dish is one for the books! And it takes less than 30 minutes to make.

SERVES 4  // PREP TIME 10 min // COOK TIME 10 min

INGREDIENTS 
500 g penne
1 head broccoli
1 cup fresh basil leaves, stalks included
1 garlic clove
Zest of 1 lemon  
¼ cup lemon juice
¼ cup finely grated Parmesan 
¼ cup olive oil

METHOD
1. Cook the penne in a pot of salted boiling water according to package directions. Reserve ¼ cup pasta water and drain pasta.
2. Break the broccoli head into smaller pieces and steam for about 5 minutes until softened. Immediately transfer to iced water to stop the cooking process and retain a bright green colour.
3. Place the broccoli in a food processor with the remaining ingredients and blend until smooth. Season to taste.
4. Toss the broccoli pesto with the drained pasta, thinning the sauce with a bit of pasta water if needed. Serve with extra Parmesan and fresh basil, if desired. 

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

This tomato & bacon pasta is impossible not to like. It’s easy-to-make, affordable and will definitely be your go-to meal from now on!

The post Penne with broccoli pesto appeared first on MyKitchen.

You can have just as much fun with savoury buns if they taste anything like these broccoli-pesto and feta buns. Adding lemon wedges and onion marmalade will up the flavour!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
100 g broccoli, blanched and chopped
¼ cup olive oil
3 tbsp pesto
500 g store-bought bread dough
½ cup onion marmalade
150 g feta
1 egg, beaten
Lemon wedges, to serve

METHOD
1. In a food processor, blend the broccoli, oil and pesto to a paste. Add more oil if it is too thick.
2. Preheat oven to 180°C and grease a square baking dish.
3. On a floured surface, roll out the dough into a square about 3 cm thick. Spread the broccoli pesto over it, leaving a border around the edges.
4. Heat the marmalade a little to make it more spreadable, then spread it over the pesto. Crumble the feta on top.
5. Roll the dough into a sausage shape. Cut rounds of the dough and pack tightly into the dish. Leave to proof for 30 minutes.
6. Brush the tops of the buns with egg. Bake for 30 minutes, until puffed up and golden. Serve with lemon wedges.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Broccoli-pesto and feta buns with lemon wedges and onion marmalade appeared first on MyKitchen.