Ingredients

• 1 head of broccoli
• 400g pasta
• 1 pepper
• 1 courgette
• 50g grated cheese
• 3 tbsp oil
• 2 tsp lemon juice
• Salt and pepper, to taste

Methods

1. Finely chop the broccoli florets, then cook in a pot of boiling water for about 3 minutes, until crisp–tender.

2. Using a slotted spoon, transfer the broccoli to a large bowl of iced water, then drain on paper towels.

3. Add the pasta to the same pot of boiling water and cook according to the packet instructions, until al dente.

4. While the pasta cooks, stir-fry the pepper and courgette for 5 minutes, then set aside.

5. Transfer the broccoli to a food processor.

6. Add the oil and lemon juice to the food processor. Season with salt and pepper, then blitz until smooth.

7. Drain the pasta, reserving 125ml of the pasta cooking water in a jug, and return the pasta to the pot.

8. Toss the pasta together with the veg and broccoli pesto, adding the reserved pasta cooking water as needed to coat evenly.

9. Stir through the grated cheese.