Broccoli pasta salad recipe
 Combine quick broccoli pasta with homemade pesto for a nutritious dinner on-the-go. Nestle in some mozzarella pearls for an added treat. 400g/14oz short pasta 350g/12oz broccoli, florets removed, stalks trimmed and thinly sliced 150g/5½oz mini mozzarella balls, or use chopped mozzarella 400g/14oz short pasta 350g/12oz broccoli, florets removed, stalks trimmed and thinly sliced 150g/5½oz mini mozzarella balls, or use chopped mozzarella large bunch fresh basil, leaves picked (at least 20g/¾oz leaves) 1 garlic clove, finely chopped20g/¾oz pine nuts, lightly toasted75ml/5 tbsp olive oil40g/1½ oz pecorino or parmesan, grated (a mix of both is nice)salt and freshly ground black pepper large bunch fresh basil, leaves picked (at least 20g/¾oz leaves) 1 garlic clove, finely chopped 20g/¾oz pine nuts, lightly toasted 75ml/5 tbsp olive oil 40g/1½ oz pecorino or parmesan, grated (a mix of both is nice) salt and freshly ground black pepper Method For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside. Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well.Toss the pesto with the cooked pasta and broccoli – the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper. For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside. For the pesto, put the basil and garlic into a food processor (or use a pestle and mortar) with a big pinch of salt. Blend or bash to a rough green paste. Add the pine nuts and blend or bash again. Add the oil, blend or stir until combined, then stir through the cheese and season with salt and pepper. Set aside. Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well. Cook the pasta in plenty of salted boiling water following pack instructions. Add the broccoli for the final 7 minutes of cooking time. Remove from the heat, drain and run under cold water for 1 minute to cool, then drain well. Toss the pesto with the cooked pasta and broccoli – the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper. Toss the pesto with the cooked pasta and broccoli – the broccoli will break down and lend a creaminess to the pasta. Add the mozzarella and season with salt and plenty of pepper. Recipe tips If you’re not using the pesto straightaway, cover it with enough extra virgin olive oil to complete submerge. It will keep well in the fridge for about a week.