Light broccoli pasta

• broccoli↗1 head of

  нарізаний на суцвіття

• garlic clove↗1

  неочищений

• olive oil↗2 tbsp tbsp
• shell pasta↗250g g
• parsley↗½ small pack
• basil↗½ small pack
• toasted pine nuts30g g
• lemon↗½

  zest and juice

• parmesan↗30g g

  (or vegetarian alternative), plus extra for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Toss the broccoli and garlic with 1 tbsp olive oil on a baking tray and roast for 10‑12 minutes until tender.

2. 2

   Cook the shell pasta in a pot of boiling salted water according to the package instructions and drain. Transfer parsley, basil, pine nuts, lemon juice and parmesan to a blender. When the broccoli is ready, set aside a few smaller florets. Squeeze the garlic from its skin, add it to the blender together with the remaining broccoli, blend into a pesto and season well.

3. 3

   Toss the pasta with the pesto. Add the reserved broccoli florets, divide between two plates and sprinkle with extra parmesan, lemon zest and a generous grind of black pepper, if desired.