100g broccoli florets
65g frozen peas
1 small courgette, grated
50g baby spinach leaves
50g basil leaves, plus extra to serve, if you like
50g Parmesan cheese
175ml extra-virgin olive oil, plus extra to drizzle
1 garlic clove, chopped
Zest and juice of 1 lemon and 1 lime
50g pine nuts (or sunflower seeds), plus extra to serve
225g cherry tomatoes
60g pitted black olives, halved
- Bring a pan of water to the boil, add the broccoli and cook for 1 minute, then add the peas. Cook for 1 more minute, then drain and rinse under cold water. Blitz the broccoli, peas, courgette, spinach and basil in a food processor with the Parmesan, olive oil, garlic, lemon and lime zest and juice and the pine nuts until smooth. Add a splash of cold water if the consistency if it is too thick.
- Bring a pan of water to the boil and cook the pasta according to the pack instructions. Meanwhile, drizzle the tomatoes with oil and pop them under a hot grill for 5 minutes or until just about to burst.
- Off the heat, stir the cherry tomatoes, olives and half the pesto into the drained pasta. Don’t heat the pesto, it tastes lovely and fresh as it is.
Keep any leftover pesto in the fridge for up to 3 days and use as a spread on warm Italian bread.