Strozzapreti with broccoli and almond pesto

For 4 people:

• 50g whole almonds (blanched or skin on)

• 400g pack purple sprouting broccoli, ends trimmed and cut into 3cm pieces

• 1⁄2 x 25g pack flat leaf parsley, roughly chopped

• 1 garlic clove, finely grated

• 1 lemon, zest

• Pinch dried chilli flakes, plus extra to serve (optional)

• 6 tbsp extra virgin olive oil

• 60g pecorino, finely grated, plus extra to serve

• 600g fresh Strozzapreti

Method:

1. Toast the almonds in a dry frying pan over a medium heat for 3-5 minutes, stirring frequently, until golden brown; set aside to cool.

2. Meanwhile, bring a large saucepan of water to the boil.

3. Add the broccoli, return to the boil and simmer for 2 mins.

4. Drain in a colander and rinse under the cold tap to cool.

5. Tip onto kitchen paper and pat dry thoroughly.

6. Roughly chop the almonds and put in a food processor with 3/4 of the cooled broccoli, the parsley, garlic, lemon zest, chilli flakes (if using), olive oil and 40g pecorino; season. Pulse to a coarse paste.

7. Return the saucepan to the boil with salted water. Add the strozzapreti and simmer till they float.

8. Scoop out a mugful of the cooking liquid, then drain the pasta.

9. Return the pan to a low heat with the pasta, pesto, reserved broccoli, remaining 20g pecorino and a good spoon of the cooking water.

10. Toss for a minute, adding more water if needed, until the pasta is coated in a glossy sauce.

11. Serve immediately with more grated pecorino and extra chilli flakes, if liked.