Spaghetti with Almond Pesto and Broccoli

Ingredients

Serves 1

70g edamame spaghetti
70g tenderstem broccoli, sliced
1½ tsp olive oil
1 clove garlic, peeled and crushed
Small bunch basil, leaves torn
Small handful baby leaf spinach
20g blanched almonds
10g parmesan or hard cheese, finely grated
Salt and pepper

Method

Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Two minutes before the end of the cooking time, add the broccoli.

Meanwhile put the remaining ingredients into a food processor and blend until smooth. Drain the pasta and broccoli then toss through the pesto. Serve with an extra sprinkle of parmesan over the top.