- 300g/10½oz dried spaghetti
- 350g/12oz broccoli (about one head), broken into florets
- 30g/1oz fresh basil leaves
- 30g/1oz Parmesan, finely grated, plus extra to garnish
- ½ garlic clove, finely grated
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- salt and freshly ground black pepper
- Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions.
- Meanwhile, steam the broccoli over a pan of boiling water for 6 minutes, until it starts to soften but is still a vivid green.
- Place the broccoli in a food processor bowl, add the basil, Parmesan, garlic, olive oil and lemon juice and pulse until just blended. Taste and season with salt and freshly ground black pepper.
- Drain the pasta and return to the pan, then add the pesto and stir through to combine.
- Serve with some extra Parmesan grated over the top.