Orecchietta with Walnut Pesto and Roasted Broccoli

Instructions

1. Pre heat the oven to 180°c.
2. Put a large pan of water on to boil and add 1 tbsp. salt.
3. Chop the broccoli into 2 inch pieces, I usually chop the stalks but leave the heads intact, place on a lined baking tray, drizzle with a little olive oil, and sprinkle with sea salt. Place in the hot oven.
4. Add your pasta to the boiling water and give it a quick stir, cook following the packets instructions, for al dente. Usually between 8-10 minutes depending on which shape you went for.
5. In a food processor or high speed blender add all the ingredients for the pesto except the water, blitz or pulse until you have the desired consistence, you don’t want a puree so don’t overdo it, add some water to loosen if needs be. Remove and set aside.
6. When your pasta is ready drain and stir through the pesto.
7. Remove the broccoli from the oven and add to pasta and give it another quick stir.
8. Serve with extra roughly chopped walnuts and Vegan parmesan.