Broccoli Pesto Pasta

This beautiful pesto pasta is done in 30 minutes.
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  • Serves 2
  • 11 Ingredients
  • 15 Minutes Prep
  • 15 Minutes Cook
  • Easy
Nutrition per serve
  • Energy 2145kJ
  • Protein 26.0g
  • Fat (total) 22.0g
  • - Saturated Fat 3.0g
  • Carbohydrate (total) 44.0g
  • - Sugar 6.0g
  • Fibre 16.0g
  • Sodium 166mg


1 1/2 cup pasta shapes (spiral or bows)

1 head broccoli, cut into florets

1 clove garlic, crushed

60g sunflower seeds

2 tablespoons Parmesan cheese, grated

1 lemon, zest and juice

1/2 cup basil leaves

1/2 cup mint leaves


1/2 cup frozen peas, defrosted

1/2 zucchini, sliced


  1. Cook pasta according to packet instructions. Drain pasta, saving about ½ a cup of the cooking water.
  2. While pasta is cooking, put the broccoli, peas and zucchini in a covered, microwave safe container with 1 tablespoon of water. Microwave for 3 minutes or until the broccoli and zucchini are just tender.
  3. In a food processor, blitz half the cooked broccoli with the garlic, sunflower kernels, parmesan, lemon zest, 3 tablespoons lemon juice and fresh herbs until it is a chunky pesto texture. If it’s too thick, add a little of the pasta cooking water. Add more lemon juice and black pepper to taste.
  4. Mix the pesto, pasta and vegetables together and serve.

Dietitian Notes / Recipe Tips

Recipe ‘number of servings’ suggestions and ‘healthy portions’ do not necessarily correlate.

Next time you’re plating up try a spoonful less of the suggested serve size. Once you’ve finished, take a few minutes and ask yourself “am I satisfied?” “Do I need more?”

Being mindful of how we eat or how full we are is often the missing ingredient to maintaining a healthy relationship with food!

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Provider Acknowledgement

Recipe and image reproduced with permission from LiveLighter © State of Western Australia 2017. For more healthy recipes and tips visit

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