Pasta with Broccoli and Pistachio Pesto

Blanch the broccoli in boiling salted water for 1 minute, then refresh in iced water and drain. Cook the pasta in the same pan until al dente, adding the peas for the final 2 mins. Drain well.
Add the basil, broccoli, parmesan, 40g nuts, garlic, oil and lemon juice to a food processor and pulse to a rough pesto. Add 2 tbsp of the pasta water and blend again, then season well. Chop the remaining nuts. Stir the pesto through the pasta and serve with a dollop of ricotta and the chopped nuts - delicious!

25 mins

4 serving

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