Broccoli Pesto Pasta


  • 500 grams Broccoli florets
  • 400 grams pasta
  • ½ cup chicken broth
  • ¼ cup cream cheese
  • ¼ liquid cream
  • ACADO Garlic infused oil
  • ½ cup grated Parmesan
  • Pine nuts
  • Salt and Pepper


  1. Boil 500 grams Broccoli florets in a pan of salted water. Cook until crisp-tender. In a blender add the previously cooked vegetables, ½ cup chicken broth, ¼ cup cream cheese, ¼ liquid cream, 1 tbsp. ACADO Garlic infused oil, salt and pepper. Mix it and keep it aside.
  2. Tip the pasta into a large pan of boiling salted water and cook according to pack instructions.
  3. Drain the pasta and return it to the pan. Keep the heat low and add 2 tablespoons ACADO oil and broccoli mixture. Add salt and pepper if necessary.
  4. Add some grated Parmesan and toasted pine nuts and then serve.