Penne Pasta with Broccoli Pesto

Method

1 Cut the large stalks from the broccoli and set aside to use in soups. Divide the tops into small florets. Peel and chop the garlic. Squeeze the juice from the lemon.

2 Cook the florets in a pan of boiling, salted water for 5–6min or until very tender. Drain, reserving about 50ml (2fl oz) cooking liquor and refresh the broccoli in cold water to retain a good colour.

3 Heat the olive oil in a medium-size pan, add the chopped garlic and cook for 1–2min. Stir in the broccoli and cook over a medium heat for about 15min, stirring all the time, until the broccoli is a thick pulp.
4 Meanwhile, cook the pasta in boiling, salted water according to the packet instructions. Drain well.

5 Stir 45ml (3tbsp) lemon juice and the double cream into the broccoli mixture and simmer gently for a further 3–4min. Thin the sauce to the consistency of single cream with a little of the reserved cooking liquor. Stir in the Parmesan cheese. Season with plenty of salt and black pepper.

6 Toss the pasta into the Broccoli Pesto and serve immediately with a little basil pesto spooned over. Garnish with basil leaves and pickled red chillies.

COOK’S TIP

When handling chillies, wear rubber gloves to avoid skin irritation.