300g Napolina Fusilli pasta
50g Pine nuts
2 head of Broccoli sliced
75ml Napolina Extra Virgin Olive Oil
50g Parmigiano Reggiano (grated)
Large handful of Basil
2 tbsp. Fresh lemon juice
1 Garlic Clove
Pinch of Salt
Pinch of Pepper
Boil a large pan of water, seasoned with salt, then add the broccoli and cook for 2-3 minutes until just tender.
Remove the broccoli from the pan and add the pasta, cook for 9-10 minutes until al dente.
While the pasta cooks lightly toast the pine nuts in a frying pan then save 1 tablespoon for serving later and place the remaining pine nuts in a food processor.
Place all the remaining ingredients into the food processor and blitz until smooth.
When the pasta is cooked reserve 2-3 tbsp. of pasta water then drain the rest and add the hot pasta into the pesto along with the reserved pasta water.
Mix until fully combined then serve the broccoli pesto conchiglie with the reserved toasted pine nuts, basil and extra Parmigiano Reggiano.