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Ingredients: (serves 4)
•    2 heads of broccoli, just florets (use the stalks in a soup or stir fry) 
•    1 garlic clove, chopped 
•    1 lemon, juiced 
•    3 tablespoons nuts or seeds, crushed 
•    3 tablespoons olive oil 
•    3 tablespoons parmesan (or yeast flakes will make this dish vegan) 
•    500 grams of pasta, any shape you like
 

Method:
1.    Add the pasta to a large pan of boiling salted water and cook according to pack instructions (usually 10 minutes). 
2.    Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 6 minutes. 
3.    Drain the broccoli and return it to the pan. Lightly mash half the broccoli with a potato masher or fork. Finely chop the garlic and zest the lemon, then mix into the mashed broccoli, olive oil and crushed nuts or seeds. 
 

To serve: Drain the pasta and beans and return to the pan. Stir in the broccoli pesto, broccoli florets and squeeze over the juice of a lemon. Spoon in the grated Parmesan (or yeast flakes), toss the pasta well, then enjoy.

Recipe created for #FoodSavvy Norfolk & Suffolk