recipeName: broccoli pesto penne with chilli and garlic sizzle
ingredients: 150g wholewheat penne 200g broccoli florets 30g pack basil 15g flat-leaf parsley 20g roasted chopped hazelnuts 3 teaspoon olive oil 30g vegetarian hard cheese or parmesan, finely grated, plus extra to serve 2 garlic cloves, thinly sliced 1 large red chilli, sliced into thin rounds
steps: in a pan of boiling water, cook the pasta following the pack instructions. in another pan of boiling water, blanch the broccoli for 3 mins, drain and refresh under cold water.   in a food processor, whizz the broccoli with the basil, parsley, nuts and 1 tsp oil, until finely chopped. add the cheese and 4-5 tbsp of the pasta cooking water to loosen the pesto, then pulse. season to taste. when the pasta is ready, drain and return to the pan. add the broccoli pesto and mix through the pasta to coat.   heat the remaining oil in a pan, add the garlic and chilli and stir-fry for 1 min over a high heat, until softened and browning slightly. divide the pasta between 2 serving bowls, and spoon over the garlic and chilli sizzle. serve with a few cheese shavings.
NER: wheat penne broccoli florets basil af parsley hazelnuts olive oil cheese garlic red chilli