If you’ve been following our instagram, you’ll know that we love #meatfreemondays - it’s such a simple change to make in your diet and you’ll be surprised at how delicious being healthy can be! This pasta is so green and vibrant and brilliantly tasty too! It’s perfect eaten straight away, with a slice of garlic bread to mop up all the pesto, or can be eaten cold as a pasta salad on a sunny summer’s day picnic.

Ingredients

400g broccoli

400g whole-wheat fusilli pasta

2 tablespoons olive oil

1 medium onion chopped

2 cloves of garlic finely chopped

1 red chilli finely chopped

2 tablespoons of green pesto

1 tablespoon lemon juice

Salt and freshly ground black pepper to taste

Method

1.     Cut broccoli into 2cm pieces, then place in a pan of boiling water for 3 minutes. Once finished, drain and set aside.

2.     Bring a large saucepan of salted water to the boil and pour in the penne pasta. Boil the pasta for approximately 12 minutes until it is soft but still has a bite to it and drain.

3.     Heat oil in a pan, then add onions, garlic and chilli. Cook until soft then season with salt and pepper.

4.     Add pasta, pesto, lemon juice and cook for a further three minutes.

Serve and enjoy!