Pesto orecchiette with broccoli, rocket, ricotta and pine nuts


A favourite of mine - this salad is quick, easy and filling and a good way to use up any leftover veg you might have

Serves: 4 people

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Prep time:

Cook time:

  • 300g orecchiette
  • 150g pesto, made with olive oil
  • 1 bunch of broccoli
  • 1/4 cup natural Greek yoghurt
  • 1/4 cup ricotta
  • 1 cup rocket
  • 2 Tb pine nuts
  • 1 lemon
  • 1 Tb extra virgin olive oil
  • Salt and pepper, to season

  1. Preheat the oven to 180 degress and line a baking tray with baking paper. Finely slice the broccoli and place evenly on the baking tray. Drizzle the broccoli with olive oil, season with salt and roast for 10-15 minutes or until tender.
  2. Meanwhile, bring a pot of salted water to the boil. Add the orechhiette and cook for 8 minutes, or as per packet instructions. Rinse and drain.
  3. Mix ricotta, Greek yoghurt and pesto together in a large salad bowl. Add rocket, cooked pasta and broccoli.
  4. Season with salt and pepper, squeeze over lemon juice and stir to combine. Sprinkle over pine nuts and serve.