INGREDIENTS

200g broccoli florets, chopped into small florets
1 bunch fresh basil leaves
1/4 cup pine nuts or slivered almonds, toasted
1 tsp minced garlic
zest and juice of 1 lemon
1/4 cup grated parmesan cheese
5 tbs olive oil
pinch salt and pepper
11/2 cups pasta spirals of your choice (wholemeal, quinoa, spelt, pulse pasta

etc.)

METHOD

Cook pasta as per directions.

While pasta is cooking, add all remaining ingredients into a food processor and blitz until you get a bright and smooth paste.

Drain cooked pasta, reserving 1/4 cup of cooking water. Return cooked pasta to the pot and add half reserved water and pesto. Stir over medium heat for 1-2 minutes until combined and silky. Add more pasta water if required.

Divide into bowls and serve with extra grated parmesan, toasted nuts or grilled chicken pieces.