This recipe for rigatoni with broccoli pesto is a great twist on a classic pesto and a good way to use up broccoli.
150 g rigatoni
1 head broccoli, floret ends cut off (save the stalk for soup or stock)
1 garlic clove, sliced
1 tbsp pine nuts
50 g parmesan (or veggie alternative), finely grated
- Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.
- 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.