Ingredients

The following ingredients have 4 Servings
  • 1 head of broccoli, chopped into florets
  • 1 garlic clove, unpeeled
  • 2 tbsp olive oil
  • 250g pasta shells
  • ½ small pack parsley
  • ½ small pack basil
  • 30g toasted pine nuts
  • ½ lemon, zested and juiced
  • 30g parmesan (or vegetarian alternative), plus extra to serve

Instruction

  • Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.
  • Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.
  • Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.