Ingredients

• 1 head of broccoli
• 500g pasta
• 1 sliced pepper
• 1 grated courgette
• 50g grated cheese
• 3 tbsp oil
• 2 tsp lemon juice
• Salt and pepper, to taste

Methods

1. Finely chop the broccoli florets and cook them in boiling water for about 3 minutes until they are crisp-tender.

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

3. Cook the pasta in the same pot of boiling water according to the packet instructions, until it is al dente.

4. While the pasta is cooking, stir-fry the sliced pepper and grated courgette for 5 minutes, then set them aside.

5. Transfer the drained broccoli to a food processor.

6. Add the oil and lemon juice to the food processor, season with salt and pepper, and 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 with the stir-fried vegetables and broccoli pesto, adding the reserved pasta cooking water as needed to coat evenly.

9. Stir through the grated cheese until well combined.