Broccoli & Pine Nut Penne ~ Gluten-Free
I treated myself to the August Delight Box from I am Co. and it was such a lovely home delivery to receive after having a newborn and being at home a lot more than usual, especially after a c-section!
The August edition came with this delicious recipe and a box of the Ceres Super Grain Gluten-Free Penne so one day when Isabella so lovingly slept for 3 hours over lunch, I seized the opportunity to spend time in the kitchen and cook pasta for lunch. Bliss!
Here’s my slightly adapted version of the original recipe – I absolutely LOVE that it’s loaded with greens and therefore fibre, B-vitamins and health-enhancing antioxidants.
*Slightly adapted recipe published with permission from I Am Co.
Broccoli and Pine Nut Penne – serves 2-4
250g Ceres Gluten-Free Super Grain Penne
Extra virgin olive oil
2 Tbspn Balsamic vinegar
75g Pine Nuts
1 handful fresh basil + extra for garnishing
½ small brown onion, finely diced
1 head broccoli, chopped in florets
Broccoli stalk, peeled and chopped into small dice
Coarse iodised sea salt
Bring a large pot of water to the boil. Once boiling add a pinch of salt and a dash of olive oil.
Toast the pine nuts in a dry pan until golden. Remove and set aside.
Add pasta to the water and cook for 13-15 minutes or until al dente. Reserve 1 cup of the pasta water; drain and return back to the saucepan to keep warm (don’t put it back on the heat though!).
While the pasta is cooking, heat a slosh of olive oil in a deep pan or saucepan and add the onion and broccoli stalk and cook for 3-5 minutes until soft. Next add the broccoli florets and ½ cup of the pasta water. Cover with a lid a cook for about 5 minutes or until the broccoli is cooked.
Add all of the saucepan ingredients to a blender along with ¾ of the pine nuts, the balsamic vinegar, ½ cup pasta water, the basil, a slosh of olive oil, salt and pepper and blend until creamy.
Pour the sauce back into the original pan or saucepan and add the pasta to the sauce. Mix in well.
Serve the pasta in bowls garnished with the extra fresh basil, the remaining pine nuts and a drizzle of extra virgin olive oil. You can season with extra salt and pepper if need be also.