Penne Tricolore with Broccoli Pesto

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Broccoli pesto may sound a little strange but it really does taste amazing. I used tricolore pasta, basically because I just had a bag in the house, but you could use  normal pasta just the same, but try to use a shape with ridges as it will give the pesto something to cling too.

400g penne, farfalle or conchiglie pasta

250g broccoli, cut into florets

1 garlic clove, peeled

1 large lemon

½ tsp dried chilli

3 tbsp pine nuts

olive oil

Parmesan, grated

(1). Bring a large pan of salted water to the boil then add the broccoli and boil for 4 minutes. Remove from the water and plunge straight into cold or iced water. Keep the water boiling then add your pasta to cook.

 

(2). Mash the broccoli with a potato masher or fork, finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.

 

(3). Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper.

(4). Toss the pasta well and serve in bowls topped with freshly grated Parmesan..

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