Rigatoni with broccoli pesto

This recipe for rigatoni with broccoli pesto is a great twist on a classic pesto and a good way to use up broccoli. What's more, it's vegetarian and ready in just 20 minutes - perfect for midweek. It's a great way to get the kids eating their greens too

Ingreadient:

• 150g rigatoni
• 1 head broccoli, floret ends cut off (save the stalk for soup or stock)
• olive oil
• 1 clove garlic, sliced
• 1 tbsp pine nuts
• (or veggie alternative) 50g parmesan, finely grated

Directions :

1. Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.
2. Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes. Tip in the broccoli and warm through, then add the drained pasta, a splash of the cooking water and toss. Add the parmesan and toss again. Serve with extra parmesan, if you like.