PESTO PASTA SALAD WITH BROCCOLI AND TOMATOES

This classic Italian-style lunch releases its energy slowly and allows you to follow the Mediterranean way of eating for longevity.

SERVES 2

Ingredients

120g (41/2oz) wholemeal penne

160g (53/4oz) tenderstem broccoli, cut into chunks

40g (11/4oz) basil

2 tbsp olive oil

30g (1oz) pine nuts

1–2 garlic cloves

squeeze of lemon juice

freshly ground black pepper

200g (7oz) cherry tomatoes, halved

20g (3/4oz) Parmesan cheese, grated, to serve

1 Cook the pasta according to the packet instructions, adding the broccoli for the last few minutes of the cooking time. Drain and set aside.

2 Meanwhile, make the pesto: blend the basil, oil, pine nuts, and garlic. Stir in the lemon juice and pepper.

3 Add the tomatoes, along with the pesto, to the pasta and broccoli. Stir well to mix and serve with Parmesan.

NUTRITION PER SERVING Calories 500 Total fat 26.6g Saturated fat 4.6g Carbohydrates 48.7g Dietary fibre 11.7g Sugars 8.3g Protein 18.1g Salt 0.2g