Recipe by Issy Hoffman
For the pesto (makes a batch that you can keep in the fridge or freeze):
2 handful of basil
150ml olive oil
2 garlic cloves
50g pine nuts
For the pasta (2 servings):
200g wholewheat fusilli
salt and pepper
For the pesto:
Toast the pine nuts on a medium heat until golden.
Peel the garlic, crush and chop finely
Grab a food processor and add the basil, pine nuts, olive oil garlic and Parmesan. **
Blend till smooth.
** (You can add chilli to make the pesto have more of a bite, or tomato to make it more mild and chunky.)
For the pasta:
Slice the courgette and broccoli and add to a baking tray.
Toss with olive oil and season with salt and pepper.
Bake for 20 minutes or until cooked to your liking.
Bring a pan of salted water to boil, then add your pasta.
Once cooked (follow the pack instructions), drain the pasta and add to your bowl.
Mix in 2 tbsp of pesto and add your veggies.
Isabelle Hoffman is a newly qualified Nutritionist whose aim is to bring a youthful take and view on the world of nutrition. Registered with the Association for Nutrition (AFN), Isabelle achieved a first-class (hons) Bachelor degree in Human Nutrition and is currently undertaking a Master’s degree in Eating Disorders and Clinical Nutrition with the objective to specialise later on in life. Isabelle’s ethos is all about balance with enjoyment and she hopes that through her passion for food she can help inspire people and make nutrition more accessible to everyone that is willing to learn!