Wholewheat spaghetti with broccoli pesto

August 22 2017

For a much-needed hit of carbohydrate, enjoy a bowl of wholewheat pasta with this tasty home-made pesto.

Ingredients (serves 4): 

  • 450g broccoli, prepared into florets
  • 1 garlic clove, crushed
  • 1 large handful basil leaves, tightly packed
  • 75ml extra-virgin olive oil
  • 40g Parmesan, finely grated, plus extra to serve
  • 500g wholewheat spaghetti
  • Salt
  • Freshly ground black pepper


  1. Cook the broccoli in a large saucepan of salted boiling water until tender to the tip of a knife (approx. 4-5 minutes) or, alternatively, steam in a steaming basket over a half-filled saucepan of simmering water for 5-6 minutes.
  2. Drain and refresh in a bowl of iced water. Drain again and place half the florets in a food processor or blender with the garlic, basil leaves, olive oil, Parmesan plus salt and pepper to taste.
  3. Purée until smooth and adjust the seasoning as needed.
  4. Cook the spaghetti in a large saucepan of salted boiling water until 'al dente' (approx. 8-10 minutes).
  5. Drain and then toss with tablespoons of the pesto to coat. Add the remaining broccoli and toss again.
  6. Divide between plates and serve with the extra Parmesan on top.

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