The perfect mid week dinner, this broccoli pesto pasta is a great way to get your daily serving of greens.

Recipe adapted from Donna Hay.

Ingredients

800g broccoli, cut into small florets
3/4 cup (120g) pine nuts, toasted
1 clove garlic, crushed
1 tbsp finely grated lemon rind
1/4 cup lemon juice
1/4 cup extra virgin olive oil, plus extra for drizzling
2 cups finely grated parmesan cheese, plus extra to serve
sea salt and freshly ground black pepper
500g Giuseppe orecchiette pasta

Method

1. Place the broccoli, 1/2 cup of the pine nuts, the garlic, lemon rind and juice, oil, parmesan, salt and pepper in a food processor and process until roughly chopped. Set aside. Crush the remaining pine nuts and set aside.
2. Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain reserving 3/4 cup of the cooking liquid.
3. Return the pasta and cooking liquid to the pan over medium heat, add the broccoli mixture and stir fry for 1-2 minutes or until well combined.
4. Divide the pasta between plates and top with reserved pine nuts, extra parmesan and basil leaves.
5. Drizzle with extra olive oil to serve.
6. Enjoy!