Pasta Primavera with Broccoli Pesto

Inspired by the Italian soup, this is full of spring flavour. Wholewheat pasta adds nuttiness, but white will work, too.

Hands-on time 25min. Cooking time about 20min. Serves FOR THE PESTO

1 small broccoli head (about 300g)

50g Parmesan or vegetarian Italian-style hard cheese, grated, plus extra to serve, optional

1 garlic clove, crushed 100g basil (stalks and leaves), roughly chopped Small handful mint leaves 3tbsp pine nuts

Finely grated zest and juice 1 lemon

3tbsp extra virgin olive oil

FOR THE PASTA

300g wholewheat farfalle pasta, see intro

1tbsp olive oil

2 spring onions, trimmed and chopped

1 courgette, trimmed and roughly chopped

75g green beans, trimmed and cut into shorter lengths 75g frozen peas

1 For the pesto, bring a large pan of salted water to the boil. Roughly chop the broccoli (including stalk) and cook for 4min, or until just tender. Using

a slotted spoon, lift broccoli into the bowl of a food processor (reserve water for pasta).

2 Add remaining pesto ingredients and plenty of seasoning to the food processor and pulse until finely chopped and combined, adding a little cold water to loosen, if needed. Set aside.

3 For the pasta, bring the broccoli cooking water back up to the boil. Add the pasta and cook according to pack instructions. Drain, reserving 175ml of the cooking water.

4 Meanwhile, heat the oil in a large, deep, frying pan over medium heat. Cook the spring onions, courgette and beans for 5min, stirring occasionally, or until starting to soften.

5 Add the pasta, peas, pesto and reserved water to the pan and heat, stirring regularly, until piping hot. Check seasoning.

6 Divide between 4 bowls and garnish with extra cheese, if you like. Serve. PER SERVING 565cals, 24g protein, 26g fat (5g saturates), 54g carbs (6g total sugars), 11g fibre GET AHEAD Make pesto up to a day ahead. Cover and chill. Complete recipe to serve.