Broccoli pesto pasta

Ingredients

Scaled for your household (4 portions) · original serves 4

• Dried pasta400 g
  penne, farfalle or conchiglie
• Broccoli250 g
  cut into florets
• Garlic cloves1 clove
  peeled
• Lemon1
  large
• Dried chilli flakes½ tsp
• Pine nuts3 tbsp
• Extra virgin olive oil5 tbsp
• Parmesan3 tbsp
  grated (or vegetarian alternative)

Method

1. 1

   Start the pasta. Bring a large pan of salted water to the boil and cook the 400 g pasta according to the packet instructions.

2. 2

   Boil the broccoli. At the same time, bring a smaller pan of salted water to the boil, add the 250 g broccoli florets and boil for 4 minutes until tender.

   4 min
3. 3

   Mash the broccoli. Drain the broccoli, return it to its pan and roughly mash it with a potato masher or fork — you want a chunky texture, not a purée.

4. 4

   Make the pesto. Finely grate the garlic clove and the zest of the lemon straight into the broccoli. Add the ½ tsp chilli flakes and 3 tbsp pine nuts and mix well. Halve the zested lemon and keep it for later.

5. 5

   Combine. Drain the pasta and return it to its pan. Stir through the broccoli pesto and squeeze over the juice of half the lemon.

6. 6

   Finish and serve. Pour in the 5 tbsp olive oil, season generously with salt and pepper, then add the 3 tbsp grated parmesan. Toss well and serve straight away.