Pasta pesto is a classic we all love to customize. Discover how Deliciously Ella Woodward, author of Deliciously Ella, elevates it with nutrient-rich Brazil nuts and fresh greens for an effortless, wholesome meal.
Ella says: "This is my go-to for casual dinners with friends—simple to whip up, incredibly tasty, and mood-boosting. Loaded with greens, it's as healthy as it is delicious. The Brazil nut pesto is luxuriously creamy from the nuts and avocado, while arugula and lemon add a zesty kick that makes every bite explode with flavor."
Ingredients (serves 4)
1 mug Brazil nuts (120g)
½ mug pine nuts (50g)
1½ avocados
2 large handfuls arugula (50g)
1 large handful fresh basil (30g)
Juice of 1½ lemons
8 tbsp olive oil, plus extra for vegetables
Salt and pepper
500g penne
2 courgettes
1 head broccoli
1½ mugs peas (225g)
Instructions
Pulse Brazil nuts and pine nuts in a food processor for 1 minute until finely ground. Add avocado, arugula, basil, lemon juice, olive oil, 8 tbsp water, salt, and pepper. Blend until smooth and creamy.
Cook pasta according to package. Meanwhile, slice courgettes thinly and cut broccoli into small florets. Sauté in a pan with olive oil, salt, and pepper for 5-7 minutes until tender. Boil peas in cold water until just cooked; drain.
Toss pesto, peas, and veggies with drained pasta. Serve immediately.
Pro Tip
Double the pesto batch and store half in the fridge. It's perfect for grains, veggies, or as a dip for snacks.
Find our roundup of top food bloggers, including Deliciously Ella, in the November issue of Santé!
Recipe and image: Ella Woodward
