Ingredients:

• 1 head of broccoli- chopped into florets
• 1 garlic clove - unpeeled
• 2 tbsp rapeseed oil
• 250g pasta - your choice of shape
• ½ small pack parsley
• ½ small pack basil
• 30g toasted pine nuts
• ½ lemon
• zested and juiced

• 30g parmesan

Method:

1. Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of rapeseed oil on a roasting tray and roast in the oven for 10-12 mins, until softened.
2. Place pasta into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.
3. Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.
4. Serve and enjoy!