Pasta with home-made pesto and broccoli

• 1 generous bunch fresh basil
• 1 cup pine nuts
• 120 gr. parmesan cheese
• 1 generous glass good quality olive oil
• 1 lemon (juice of)
• 4 cloves garlic (6 if it's a small bulb)
• 1 few pinches of salt
• 3 tbsp. pesto sauce
• 1 tablespoon mixed seeds
• 1 packet tallerines
• 1 small head broccoli

1. Break the cheese into smaller pieces, put in the food processor with the pine nuts and blitz
2. Add the rest of the pesto ingredients and blitz again until you obtain a smooth, vibrant green sauce
3. If the sauce is too "dry" add more olive oil blitz and carry on adding and blitzing until you get this kind of texture.
4. Taste and add salt accordingly
5. Save in an airtight container.
6. It will keep for days in the fridge.
7. For the broccoli pasta, wash the broccoli well.
8. Heat about 4 cm.
9. of water in a small saucepan and when it is boiling add a pinch of salt, the broccoli florets and cover with a lid.
10. Steam for 4 minutes and drain immediatly.
11. Hold under cold running water to stop it from getting limp.
12. Cook the pasta according to the instructions in the packet and drain thoroughly.
13. Mix the hot pasta with the pesto sauce in the pan.
14. Add the broccoli and transfer to an oven dish.
15. Sprinkle with seeds and put a dollup of pesto on the seeds.
16. Put in a pre-heated oven at 180 degrees for 10 minutes.
17. Serve with a very simple tomato, onion and lettuce salad on the side.
18. Enjoy :-)

generous, nuts, parmesan cheese, generous glass, lemon, garlic, salt, pesto sauce, mixed seeds, tallerines, broccoli

Taken from cookpad.com/us/recipes/277511-pasta-with-home-made-pesto-and-broccoli (may not work)