Pesto Pasta with Seggiano + I AM NUT OK

A simple yet decadent Pesto Pasta you can customise with your favourite vegetables or meat replacements.

Ingredients

Seggiano Organic Calamarata Pasta

Seggiano Raw Basil Pesto

1 Jar Rigotta 

Tenderstem Broccoli

1 tbsp Plant Based Butter

2 Garlic Cloves

½ Lemon

Oh, Grate!

METHOD

Preheat your oven to 180°C

Prepare your vegetables into bite size chunks similar sized to your pasta, place on a baking sheet and coat with oil, salt and pepper. Bake until slightly charred and tender.

Cook your pasta according to the instructions, shorten the cooking time by 2 minutes for an al dente texture. 

Prepare 2 crushed garlic cloves and the juice of half a lemon and set aside. 

When the broccoli is done, remove from the oven, add the garlic and lemon and toss to combine. 

When the pasta is cooked, reserve 1 cup of pasta water and drain the pasta. Add it back to the pot, with 1 tbsp of butter and return to the heat (low/medium). 

Stir well to melt the butter and slowly add the pasta water while stirring to create an emulsion. 

Once it has thickened slightly, add your pesto and season with salt and pepper. 

Plate your pasta and add a generous dollop of Rigotta, your broccoli and a showering of Oh, Grate.