- 1 head of broccoli, chopped into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 1 garlic clove, unpeeled
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g pasta shells
- ½ small pack parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ small pack basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 30g toasted pine nuts
- ½ lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 30g parmesan (or vegetarian alternative), plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.