"This is a great way to load your mac and cheese with greens. The dish cleverly combines the freshness of a pesto with comforting, cheesy pasta for a delicious (and gorgeous green) end result. Use all of the basil, stalks and all, for plenty of flavour and no waste", says Anna Jones
6 Farmdrop products in this recipe
Here's how you do it
Preheat your oven to 200ºC with a rack in the middle. Put a large pot of water on to boil.
Peel the garlic and put it into the bowl of your food processor with the basil (stalks and all), the broccoli and a good glug of olive oil and pulse until you have a fine crumb. Transfer three-quarters to a small bowl, leave the rest in the food processor and tear in the bread, blitz until you have fine breadcrumbs.
Boil the pasta in well-salted water for about one-third less time then the packet suggests — you want to be a bit undercooked as it will cook again in the oven. Drain the pasta, reserving a mug of the hot pasta water for later.
Return the hot pasta to the pan and add three-quarters of the cheese and the hazelnut drink.
Next, add the pasta water to thin the sauce to the consistency of double cream, then stir through three-quarters of the broccoli mixture. It can be a bit runny as the pasta will soak up the liquid while it bakes.
Check the seasoning and add salt and pepper before transferring everything to a large baking dish. Sprinkle over the breadcrumb mixture and then the remaining cheese and bake for 20 to 25 minutes until the top is golden and crispy. Serve with a crisp green salad.
Recipe courtesy of Anna Jones and Rude Health
2 cloves of garlic
1 large bunch of basil (50g)
1 small head of broccoli, roughly chopped, stalk and all
a couple of slices of bread
300g macaroni (I use a wholemeal one)
250g sharp Cheddar or Gruyere cheese, or a mixture of both, grated