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Ingredients

Method

  • STEP 1

    Tip the peppers into a food processor with the garlic, parsley, lemon juice, parmesan, 60ml of the olive oil and most of the flaked almonds, reserving a small handful to garnish. Blitz until finely chopped and season to taste. Cook the pasta following pack instructions and reserve a mugful of the pasta cooking water. Drain thoroughly.

  • STEP 2

    Heat the remaining oil in a frying pan over a high heat. Stir in the broccoli and a generous splash of water. Season. Cook, stirring regularly, until softened and charred, around 7-8 mins. Stir in the cooked pasta, a splash of pasta water and the pesto. Season and scatter over the reserved almonds.

Recipe tip

If you can’t get purple sprouting broccoli, use long-stem or regular broccoli florets instead.

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A star rating of 3.6 out of 5.3 ratings
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