Fresh Trofie with Coriander & Cashew Pesto Recipe

Ingredients

60g cashews
30g coriander
1 chilli
1 lime
200g Tenderstem® broccoli
1 long red pepper
250g fresh trofie pasta
A few pinches of coconut flakes

Prep: 20 mins | Cook: 15 mins

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Method

1. Tip the cashews into a food processor or blender. Set two sprigs of coriander to one side, then add the rest of the coriander leaves and stalks to the processor. Roughly chop the chilli, scooping out the seeds and white pith, if you prefer less heat. Add it to the processor. Finely grate in the lime zest and squeeze in the juice.

2. Pour 5 tbsp extra virgin olive oil into the processor and add a generous pinch of salt. Blitz to make a smooth purée, adding more olive oil if you think it needs it. Taste the pesto and add a pinch more salt, if needed. Set aside.

3. Fill and boil your kettle. Preheat the grill to high. Trim the dry ends off the Tenderstem® broccoli and slice any really thick stalks in half lengthways. Halve the pepper, scoop out the white pith and seeds, then slice into thick strips.

4. Pop the veg on a baking tray, drizzle over ½ tbsp olive oil and season with a pinch of salt and pepper. Turn the veg to coat, then slide under the grill and cook for 8–10 mins, turning occasionally, till the veg are tender and lightly charred.

5. While the veg grill, pour the hot water from the kettle into a large pan and top it up, if necessary. Add a pinch of salt and bring to the boil. When the water is bubbling, add the trofie and simmer for 4 mins till tender, but still with some bite.

6. Scoop a mug of water out of the pan (mind your fingers or use a ladle), then drain the pasta. Return the pasta to the pan, scoop in the pesto and toss to coat the pasta. If it seems a bit dry, trickle in a little of the pasta cooking water and toss again till you have a creamy looking dish.

7. Add the grilled Tenderstem® and pepper to the pan and toss to mix. Divide the pasta and pesto between warm plates. Sprinkle over the coconut flakes and tear over the remaining coriander leaves. Serve straight away.

8. Love Your Leftovers
The leftover pasta and pesto will keep for up to 3 days in the fridge. Divide between tubs, seal and store. Reheat in the microwave, or on the hob with an extra splash of stock.

9. Adding Flavour If you want to add an extra layer of flavour to your pesto, toast the cashews in a clean, dry frying pan for 2-3 mins till just browned and nutty smelling. Toasting the cashews will add an extra richness to the finished pesto.