1 head of broccoli, chopped into florets
1 garlic clove, unpeeled
2 tbsp olive oil
250g pasta shells
½ small pack parsley
½ small pack basil
30g toasted pine nuts
½ lemon, zested and juiced
30g parmesan (or vegetarian alternative), plus extra to serve
Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.
Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.
Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
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