For the broccoli pesto

  • 185g broccoli, cut into florets, stalks chopped
  • 15g fresh basil, plus a few leaves
  • 1 tbsp lemon juice, plus finely grated zest of 1⁄2 (optional)
  • 1 tbsp olive or rapeseed oil


  • STEP 1

    Heat the oil in a large deep-sided frying pan and fry the carrots, celery and onions over a medium heat for 8-10 mins until softened. Tip in the garlic, oregano and bouillon, then pour in 1 litre boiling water and the chopped tomatoes. Stir in the tomato purée, then cover and simmer for 10 mins.

  • STEP 2

    Break in the spaghetti (snap it into about three lengths), tip in the beans along with the water from the can, and simmer for 10 mins more.

  • STEP 3

    Stir in the chunks of salmon, then reduce the heat to low, cover and simmer for 5 mins.

  • STEP 4

    Meanwhile, for the pesto, cook the broccoli in boiling water for 5 mins, then cool quickly in a bowl of cold water. Drain well, then return to the bowl and use a hand blender to blitz it with the basil, lemon juice and olive oil to make a thick pesto.

  • STEP 5

    Ladle half the spaghetti mixture into two bowls and top with half the pesto. Scatter with some of the lemon zest, if you like, and a few basil leaves before serving. Cover and chill the remaining portions to serve another day. Will keep chilled for up to three days, or frozen for up to a month. Defrost thoroughly before reheating until piping hot.

Goes well with


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