Use up broccoli stems – Chorizo pasta with broccoli stem and walnut pesto
Every time I chop up a head of broccoli, I put the stem in a bag in the freezer. I hate throwing them away, as it’s such a waste. The stems are almost as nutritious as the florets and they’re really tasty! You can slice them thinly in stir fries or curries, or alternatively you can make a twist on pesto with them!
It’s a great way to reduce food waste and a very quick and easy dinner. I used my stems straight from the freezer – what could be simpler?! You just need a food processor.
– Chorizo, cut into slices and quartered (about 40g per person)
– Dried pasta (75g per person)
– About three heaped tablespoons of pesto per person
Pesto ingredients (makes approx 4 servings)
– The stems from 4 heads of broccoli
– 125g Parmesan cheese
– 40g walnuts
– 3 peeled garlic cloves
– olive oil
1. To make the pesto, roughly chop the broccoli stems. Place in a food processor with the walnuts, cheese (cut into chunks) and garlic cloves. Process until everything in finely chopped.
2. Add olive oil while the machine is still running – continue until the mixture begins to bind together. Season to taste.
3. Cook the pasta according to the instructions on the packet, and fry the chorizo for about 4 minutes in a large frying pan. Add the pesto to the chorizo’s pan and cook for 2-3 minutes, just until the garlic is fragrant rather than raw.
4. Toss the pasta with the chorizo and pesto, then serve with Parmesan shavings and black pepper.
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