Cook the broccoli

• Bring a large pot of salted water to a boil.
• Add the broccoli florets and blanch until just tender.

Cook the pasta

• Add the pasta to the same boiling water.
• Cook until al dente, then drain, keeping a little cooking water.

Make the broccoli pesto

• Blend the blanched broccoli with the basil, garlic, pine nuts, parmesan, olive oil and lemon juice.
• Season with salt and pepper and blend to a smooth pesto.

Combine and serve

• Warm the pesto briefly in a pan with a splash of pasta water.
• Toss in the drained pasta until evenly coated.
• Serve with extra parmesan and black pepper.