Using fresh rather than cooked broccoli gives this pesto a fresh, zingy flavour with a lovely light texture.
1 small head broccoli, stems cut off (you need 2 packed cups florets)
1⁄2 packed cup basil leaves
1⁄2 cup roasted skin-on almonds, chopped, plus extra for serving
1⁄2 cup freshly grated parmesan
2 cloves garlic, crushed
1⁄2 cup olive oil
2 tablespoons lemon juice
1 tablespoon water
Sea salt and ground pepper
400g tubular pasta (we used casarecce)
2 cups frozen peas
2 x 125g balls fresh mozzarella in whey, well drained
1. Place all the pesto ingredients in a food processor and process, scraping down the sides of the bowl as necessary, until well chopped but not completely smooth. Season generously.
2. Cook the pasta according to the packet directions, adding the peas 2 minutes before it’s al dente. Reserve 1⁄2 cup of cooking water, then drain the pasta and peas. Tip back into the saucepan and add the pesto, tossing to combine and adding enough of the reserved cooking water so it evenly coats the pasta.
3. Divide among bowls and top each serve with 1⁄2 ball ripped mozzarella, a few extra chopped almonds and a drizzle of olive oil.