Ingredients
- 400 g pasta of choice, plus 1/2 cup (125 ml) reserved cooking liquid
- 2 large broccoli heads, cut into flowerets, quartered if large, stems removed (250 g)
- 4 garlic cloves, minced
- 1 large organic lemon
- 1/2 teaspoon chili flakes
- 3 tablespoons pine nuts, lightly toasted
- 5 tablespoons extra-virgin olive oil
- 4 tablespoons freshly grated parmesan, plus more for serving
- sea salt and freshly ground pepper
Instructions
- Cut the lemon in half to set aside.
- Steam the broccoli for 4 minutes. In a large bowl, mash the broccoli with a fork (alternatively, use a food processor and blend until finely chopped).
- Mix together the garlic, juice from one half the lemon, chili flakes, pine nuts and olive oil with the broccoli and process until it becomes a smooth paste. Taste it. Add a tad more olive oil if it seems too dry, plus a little salt and pepper, according to taste.
- Meanwhile, cook pasta according to packet directions, until al dente, in a large pot of salted, boiling water. Drain, reserving 1/2 cup (125 ml) cooking liquid, and return pasta to pot.
- Mix together the drained pasta with the pesto mixture and add enough of the reserved pasta water to form a sauce (adding a little at a time until it reaches the desired consistency). Cook over medium-high for 1 to 2 minutes, tossing the mixture until evenly coated.
- Serve into four serving bowls. Squeeze the juice of one half of lemon on top of each bowl of pasta. Drizzle with a little olive oil. Season with salt and pepper, to taste. Garnish with parmesan and serve. Enjoy!