Ingredients
1 Tbsp Salt (for cooking the pasta)
1 Head of broccoli
400g Dried spaghetti pasta
60g Pine nuts
2 Garlic cloves
200ml Extra virgin olive oil
100g Fresh basil leaves
60g Parmesan cheese
1 tsp Fresh lemon juice
Salt and pepper for seasoning
Here’s how
Cut the broccoli into florets and cook in a large pan of salted boiling water for 3-4 minutes.
When cooked lift out of the pan and drop into a bowl of ice-cold water to stop the cooking process.
Place the pasta into the same cooking water and boil for 9 minutes.
Meanwhile, toast the pine nuts in a dry frying pan for 2-3 minutes until golden and this brings out the flavour of the nuts.
Place half the cooked broccoli into a blender with the toasted pine nuts, garlic and olive oil.
Blend until smooth, then add the basil, grated parmesan cheese and lemon juice.
Blend again and taste for seasoning, you may want to add a little salt and pepper at this point to make it just how you like it.
When the pasta is cooked 9 minutes for just a little bite is perfect but it's up to you.
Place a large shallow pan onto the heat and remove 1 full ladle of the pasta cooking water and place into the pan.
Add 4 tbsp of pesto and stir together (you can always add more pesto if you want to)
Scatter the remaining cooked broccoli into the pan with the pesto.
Using a pair of tongs lift the pasta out of the cooking water and transfer straight into the pesto.
Stir together and serve with a little extra parmesan and a few extra pine nuts.
.jpg?auto=format%2Ccompress&bluhash=10c9538489dd5e14d79f909f71c88b5d&w=925&h=925&fit=crop&s=246b901e7c360c7be8dd8e26b8ad1fcd)
.jpg?auto=format%2Ccompress&bluhash=86a13383421f6e5398d2b5e72e20faa9&w=925&h=925&fit=crop&s=af73ec96d5b52ae3c8e6870a83f0049a)
