Red pesto pasta with broccoli almonds
Ingredients
- 200g jarred roasted red peppers, drained and roughly chopped
- 2 garlic cloves, roughly chopped
- 15g parsley, roughly chopped
- ½ lemon, juiced
- 30g parmesan or vegetarian alternative, finely grated
- 75ml olive oil
- 50g flaked almonds, toasted
- 200g short tube pasta (we used rigatoni)
- 150g purple sprouting broccoli, each spear cut into thirds
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