ORECCHI ETTE WITH WALNUT PEST O AND BROCCOLI
Serves: 2 Preparation: 5 minutes Cooking: 25 minutes
75g walnut halves ½ small garlic clove, peeled Pinch of sea salt flakes 100g basil leaves 50-60ml olive oil 20g pecorino, finely grated, plus extra to serve Sea salt 200g dried orecchiette 200g tenderstem broccoli
Preheat the oven to 180ºc/fan 160°C/gas Mark 4. Spread the walnuts out on an oven tray and roast for 10 minutes. Tip out on to a clean tea towel and rub the nuts to remove the skins.
Pulse the garlic, salt and two-thirds of the nuts in a food processor to a rough crumb consistency. Add the basil and oil and blend to a smooth paste. Stir in the cheese and taste, adding salt if you like.
Bring a large pan of salted water to the boil, add the orecchiette and cook according to the instructions (leave in for a minute less than it says for al dente).
While the pasta is cooking, separate the broccoli stalks from the heads and then thinly slice. Add the sliced broccoli stalks to the pan 3 minutes before the pasta is ready, then the broccoli heads for the final 2 minutes of cooking. Drain and tip into a large, warmed bowl, add the pesto and toss to coat. Top with crushed walnuts and a little grated pecorino.