Quick One-Pot Lemony Fresh Gemelli
with Broccoli, Basil Pesto & Feta
Cooking time
10 minutes
Servings
4
Calories
540 /serving
Spring has sprung! Celebrate with light tastes of lemon and bright spots of green from broccoli and peas. You’ll toss the veggies into twists of fresh gemelli pasta that boil up to al dente in a matter of minutes (put the florets in there to save time and dishes). A touch of our basil pesto, convenient demi-glace and crumbles of feta cheese complete this sunny picture. Bonus point: this delightful one-pot dish is ight on spring cleaning.
We will send you:
- 300g Broccoli florets
- 60ml Basil pesto
- 1 Lemon
- 300g Green peas
- 450g Fresh gemelli
- 60ml Vegetable demi-glace
- 60g Feta
- 15g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Wheat
You will need:
Large pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
5 g
Sodium
960 mg
Total Carb
81 g
Sugars
7 g
Protein
25 g
Fibre
9 g
Preparation
Boil the pasta & broccoli
Bring a large pot of salted water to a boil. Halve the broccoli if large. Add the pasta and broccoli to the pot of boiling water; stir gently to separate. Boil, 4 to 6 min., until the pasta is al dente and the broccoli is tender. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Transfer to a bowl and reserve the pot.
Mise en place
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
Make the sauce
Heat the reserved pot on medium-high. Add the demi-glace, pesto, lemon juice, peas, ½ cup reserved cooking water, the spices and S&P. Cook, stirring frequently, 2 to 3 min., until slightly thickened.
Combine the pasta
To the pot of sauce, add the pasta, broccoli and ½ the cheese. Cook, stirring frequently, 1 to 2 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese and the lemon wedges. Bon appétit!
