Broccoli and walnut pesto pasta
Whizzing the broccoli into the sauce makes it creamy without adding calories.
Serves 2• Prep 10 mins• Cook 15 mins
150g trofie pasta or other small pasta shape
30g walnuts, toasted
200g broccoli, florets and stalk
Small pack basil leaves, plus extra to serve
30g finely grated Parmesan (or use a vegetarian alternative), plus extra to serve
Zest and juice 1 lemon
1 garlic clove, crushed
2 tbsp olive oil
Pinch chilli flakes, or fresh chilli
1 Cook the pasta according to the pack instructions.
2 Make the pesto by whizzing the walnuts in a food processor with the remaining ingredients until fairly smooth. Taste and season, and add more lemon juice, if you like.
Drain the pasta, reserving about 100ml of the cooking water. Return the pasta to
