Broccoli Pesto Pasta

The perfect mid-week dinner, this broccoli pesto pasta is a great way to get your daily serving of greens.

Ingredients

800g broccoli, cut into small florets
3/4 cup (120g) pine nuts, toasted
1 clove garlic, crushed
1 tbsp finely grated lemon rind
1/4 cup lemon juice
1/4 cup extra virgin olive oil, plus extra for drizzling
2 cups finely grated parmesan cheese, plus extra to serve
sea salt and freshly ground black pepper
500g Giuseppe orecchiette pasta

Method

Place the broccoli, 1/2 cup of the pine nuts, the garlic, lemon rind and juice, oil, parmesan, salt and pepper in a food processor and process until roughly chopped. Set aside. Crush the remaining pine nuts and set aside. Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain reserving 3/4 cup of the cooking liquid. Return the pasta and cooking liquid to the pan over medium heat, add the broccoli mixture and stir fry for 1-2 minutes or until well combined. Divide the pasta between plates and top with reserved pine nuts, extra parmesan and basil leaves. Drizzle with extra olive oil to serve. Enjoy!