Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Spinach Pesto Pasta with Slow Cooked Tomatoes & Broccoli.
All your five a day in one bowl of pasta! The slow cooked tomatoes are worth cooking in a large batch, – kept covered in the fridge they’ll liven up salads and sarnies. Veggie-lergic children won’t notice the spinach hidden in the pesto and you could blitz in the broccoli too if it helps. This dish is also packed with protein thanks to the nuts. Served hot or cold, black olives and pine nuts are an optional embellishment.
Prep: 5 minutes
Cooking: 60 minutes
Total: 65 minutes
300g cherry tomatoes halved
1 garlic clove
300g tender stem
Toasted pine nuts, olives & fresh basil to finish
For the pesto:-
75g fresh basil leaves
100g fresh spinach
200g Cashews or pinenuts
100ml Olive oil
Juice of a lemon
2 garlic cloves
100g Grated pecorino or Parmesan
Gently mix together the tomatoes, olive oil, salt, pepper and garlic in a bowl. Tip out into one single layer on a baking tray and cook for 1 hour at 130 fan.
Cook the pasta according to packet instructions. For the final 3 minutes add the tender stem. Drain.
Blitz all the pesto ingredients in a blender.
Stir the pesto through the pasta and broccoli. Add the tomatoes, olives and pine nuts. Serve with grated pecorino or Parmesan and fresh basil leaves.