Name: Rigatoni with broccoli pesto
Total time: 20 min
Yield: Serves 2
Ingredients: 150g rigatoni; 1 head broccoli floret ends cut off (save the stalk for soup or stock); olive oil; 1 clove garlic sliced; 1 tbsp pine nuts; (or veggie alternative) 50g parmesan finely grated

150g rigatoni
1 head broccoli
floret ends cut off (save the stalk for soup or stock)
olive oil
1 clove garlic
sliced
1 tbsp pine nuts
(or veggie alternative) 50g parmesan
finely grated

Method

step 1
Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.
step 2
Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes. Tip in the broccoli and warm through, then add the drained pasta, a splash of the cooking water
and toss. Add the parmesan and toss again. Serve with extra parmesan, if you like.