12oz/350g pasta ribbons 12oz/350g broccoli, in tiny florets 3 Tbs. ready-made pesto sauce 2 Tbs. olive oil salt and ground black pepper 2oz/50g Parmesan cheese, grated
Instructions
1) Cook pasta in lightly salted boiling water until al dente. Drain and reserve, keeping hot.
2) Meanwhile, lightly steam broccoli until it's just tender but still has bite. This prevents the florets from breaking up.
3) Heat pesto in a pan with oil. Add broccoli florets and mix together carefully. Season. Toss through hot pasta and divide between 4 serving plates. Sprinkle with grated Parmesan before serving.
