Creamy whole broccoli, cheese and basil pesto with farfalle

Ingredients: (serves 2)
6 light cheese triangles from The Laughing Cow
200ml cream
1 whole broccoli, cut up roughly
30g basil
¼ cup olive oil
50g pine nuts
salt to season
+ pasta of choice (2 cups)

Add The Laughing Cow cheese triangles, cream, the whole broccoli (the stalk contains the most fibre!), basil, olive oil, 40g pine nuts and salt into your blender and whizz together until thick and creamy. Cook your pasta al dente as directed on the package. Drain and pour your sauce over in the pot. Stir altogether until all pasta is covered. Serve and top with the rest of your pine nuts!

Did you know that raw broccoli is fresh and full of flavour? This recipe doesn’t require you to cook the broccoli either! The Laughing Cow triangles give it a cheesy kick which makes it taste so much more indulgent than it actually is, and the ease of cooking with it makes it an ideal lunch option.

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