Ham and Broccoli Pesto Casarecce

Serves 4, Prep and Cook 30 mins

400g casarecce pasta 250g broccoli,

cut into small florets 60g baby spinach leaves ½ cup (30g) fresh basil

leaves, plus extra, to serve ½ cup grated parmesan,

plus extra, to serve

¹⁄³ cup olive oil

200g sliced leftover ham,

cut into thin strips

¼ cup pine nuts

1 Cook pasta in a stockpot of boiling, salted water until tender, adding broccoli to pot in last 2 minutes of cooking. Remove broccoli. Drain, then cool under cold water. Drain pasta, reserving ½ cup of cooking liquid. 2 To make broccoli pesto, process spinach, basil and parmesan in a food processor until finely chopped. Add broccoli and oil. Pulse until finely chopped. Season with salt and pepper.

3 Heat a lightly oiled, large, deep non-stick frying pan over a medium to high heat. Add ham and pine nuts. Cook, stirring, for about 5 minutes, or until lightly golden.

4 Add pasta, reserved cooking liquid and broccoli pesto, Stir over a medium heat until hot.

5 Serve sprinkled with extra parmesan and basil leaves.