Olive Pesto Pasta with Roasted Broccoli, Lemon Zest and Mozzarella

On the table in 20mins

Serves 4



  • 800g purple sprouting broccoli, trimmed
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • 400g linguine, or pasta of your choice
  • 1 jar Sacla’ Olive Pesto
  • 200g Mozzarella, torn
  • Zest of ½ lemon


  1. Preheat the oven to 200°C/180°C fan. Add the broccoli to a roasting tin, drizzle with olive oil and season well. Put in the oven and cook for about 20 minutes or until tender and just beginning to char.
  2. While that is cooking, add the pasta to a pan of boiling salted water and cook as per pack instructions.
  3. Stir the Olive Pesto and broccoli into the pasta.
  4. Transfer to a serving platter, sprinkle over the lemon zest and top with torn Mozzarella to serve.

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