Zesty Broccoli Pesto

Broccoli is in season in the UK throughout March, April, May. In this recipe it provides a mouth-watering alternative in pesto to herbs such as basil.

Serves [4]

Ingredients

• 2 heads of broccoli, just florets (use the stalks in a soup or stir fry)

• 1 garlic clove, chopped

• 1 lemon, juiced

• 3 tablespoons nuts or seeds, crushed

• 3 tablespoons olive oil

• 3 tablespoons parmesan (or yeast flakes will make this dish vegan)

• 500 grams of pasta, any shape you like

Method

1. Add the pasta to a large pan of boiling salted water and cook according to pack instructions (usually 10 minutes).

2. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 6 minutes.

3. Drain the broccoli and return it to the pan. Lightly mash half the broccoli with a potato masher or fork. Finely chop the garlic and zest the lemon, then mix into the mashed broccoli, olive oil and crushed nuts or seeds.

To serve

• Drain the pasta and beans and return to the pan. Stir in the broccoli pesto, broccoli florets and squeeze over the juice of a lemon. Spoon in the grated Parmesan (or yeast flakes), toss the pasta well, then enjoy.

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