We are off to Miss G.’s piano lesson this morning. The little doll began piano lessons a couple of weeks ago and absolutely loves it. Seeing her nestled in front of a grand piano smashing out a killer rendition of ‘hot cross buns’ melts my heart and makes me realise just how quickly time passes. It only feels like yesterday I was cradling my sweet smelling teeny tiny newborn in my arms and now she’s beginning to create her own lovely little adventures.
Mr H. is growing all too quickly too. He has completely mastered the art of crawling, constantly chasing after his big sister, much to her delight and I don’t think he is far off walking too. As you can see (pictured above) my little handsome fella has started to join in our cooking adventures as well and now I have two sets of chubby little hands to photograph.
Todays recipe is this gorgeously green casarecce pasta smothered in a zesty homemade broccoli pesto. This simple supper takes no more than 20 minutes to put together and makes more than enough for two family sizes portions. We enjoyed our pasta last night and have more than enough for tonight’s supper too.
The broccoli pesto is a gorgeous combination of tender broccoli, mint, chives, garlic, lemon zest, parmesan, pistachios and extra virgin olive oil. This pesto recipe makes quite a bit of the zesty sauce, so feel free to pop the extra pesto into a sterilised jar, top with olive oil and store in the fridge for a good 2-3 weeks. I plan on using our surplus pesto to adorn grilled chicken breast, smother over steamed vegetables and slather over toasted bread. Its delicious and such a lovely departure from traditional basil pesto.
To create your own pasta with broccoli pesto simply…