Broccoli pasta salad

1. 1

   For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside.

2. 2

   Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well.

3. 3

   Toss the pesto with the cooked pasta and broccoli - the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.