Broccoli pesto that keeps its texture
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A broccoli pesto does not have to be a perfectly smooth green paste. A slightly rough chop leaves tiny flecks that settle into the grooves of pasta. Save a few florets for the bowl itself, and use the stalk too: peeled and sliced, it becomes tender in the same pot.
For 2 servings, use 180g dried rigatoni; 300g broccoli; 25g walnuts; 15g basil leaves; 1 small garlic clove; 30g grated vegetarian hard cheese; 2 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; finely grated zest of ½ lemon; and black pepper. You will also need about 100ml reserved pasta water. This contains wheat, milk and walnuts unless suitable alternatives are chosen.
Toast the walnuts in a dry frying pan over medium heat for 3–4 minutes, stirring, then cool. Cut the broccoli into small florets. Peel the fibrous outside from the stalk and slice the tender centre thinly. Bring a large saucepan of water to the boil. Cook the broccoli for 3–4 minutes, until tender but still green, then lift it out with a slotted spoon. Cook the pasta in the same water according to its packet.
Keep a handful of florets aside. Pulse the remaining broccoli with the walnuts, basil, garlic, cheese, oil, lemon juice and zest in a food processor. Stop while it still has fine texture. Before draining the pasta, reserve a mug of cooking water. Toss the drained pasta with the pesto and enough reserved water to coat it loosely, beginning with 60ml.
Fold in the saved florets, taste and add pepper and a little salt only if needed. Serve immediately, with more lemon at the table. Allow about 25 minutes. Cool leftovers promptly and refrigerate within 2 hours; use within 48 hours and reheat once until steaming hot throughout, adding water to loosen the sauce.