5 ingredients or less: Broccoli Pesto Pasta

A jar of pesto and dried pasta are the ultimate cupboard stapes while living out at University. In less than 15 minutes you can whip up a delicious, filling lunch with this recipe.

Pesto pasta is perfect for eating at home or taking with you on a busy day of lectures. It's also vegetarian friendly!

Ingredients:

• 500g of any pasta (spaghetti or fusilli works well)
• 2-3 tbsp of pesto (red pesto can be a nice alternative too)
• 250g broccoli, cut into florets
• Handful of parmesan
• Chilli flakes

Method:

1. Cook your pasta according to the instructions on the packet. Add a pinch of salt to season while cooking.
2. In a separate pot, add the broccoli to the pan and boil for 4 minutes until soft. Drain and use a fork to break the broccoli into smaller pieces. Season with salt and pepper.
3. Combine the pasta, pesto and broccoli in a bowl and sprinkle the top with parmesan and chilli flakes for a bit of extra flavour.