Ingredients

400g purple sprouting broccoli

5 tbsp extra virgin olive oil

375g orecchiette or other pasta shapes

Grated parmesan or pecorino (or vegetarian alternative), to serve

3 tbsp extra virgin olive oil

½ small red onion, chopped

1 plum tomato, chopped

75g aubergine, cut into small chunks

125g roasted peppers from a jar, drained

1 garlic clove, chopped

1 red chilli, halved, deseeded and chopped (leave seeds in for more heat)

40g blanched almonds, lightly toasted in a dry pan

60g ricotta

10g basil or parsley leaves

Instructions

Step 1: Make the base of the pesto by heating 1 tbsp olive oil in a frying pan. Add the chopped onion, tomato, and aubergine. Cook over medium-low heat for 8-10 minutes until the onion is pale gold and the vegetables are soft.

Step 2: Add the drained roasted peppers to the pan and cook for 2 more minutes. Then add the chopped garlic and chilli, and cook for another 2 minutes. Transfer the mixture to a plate and let it cool.

Step 3: Preheat the oven to 190°C (170°C fan/gas mark 5). Trim the broccoli stems and halve larger pieces lengthways. Place in a roasting tin, drizzle with 4 tbsp olive oil, and season. Add some garlic cloves beneath the broccoli to toast gently. Roast for 15-20 minutes until tender, checking for doneness.

Step 4: Meanwhile, cook the pasta in boiling salted water until just al dente, usually slightly less time than package instructions. Drain once ready.

Step 5: Prepare the pesto by putting the cooled vegetable mixture, toasted almonds, remaining 2 tbsp olive oil, and seasoning into a food processor. Pulse until blended but still slightly textured. Stir in the ricotta, taste for seasoning, then tear in the basil or parsley leaves and mix gently.

Step 6: Toss the cooked pasta with the roasted broccoli and its garlicky juices. Add enough pesto to coat the pasta lightly, serving extra pesto on the side. Finish with freshly ground black pepper and a generous sprinkle of grated cheese. Serve immediately.

Tips & Variations

Use toasted pine nuts instead of almonds for a different nutty flavor in the pesto.

If you prefer a milder pesto, remove the seeds from the chilli completely or reduce the amount used.

For a vegan version, substitute ricotta with a plant-based alternative and use nutritional yeast instead of cheese.

Try adding a squeeze of lemon juice to the pesto for a fresh, zesty brightness.

FAQs

Can I use other types of broccoli instead of purple sprouting broccoli?

Yes, tender broccoli varieties like broccolini or regular broccoli florets work well if purple sprouting broccoli isn’t available. Adjust roasting times accordingly.

Is it necessary to roast the garlic with the broccoli?

Roasting the garlic under the broccoli adds a subtle, toasted garlic flavor without burning. It’s recommended but you can omit or add garlic raw to the pesto if you prefer a stronger garlic taste.