Pasta:
300 g orecchiette pasta
Water
Salt
Broccoli Pesto:
1T butter
1 cup water
Head of broccoli 250 g cut into florets and stems cut up and added
100g baby spinach leaves washed and spun dry
pinch of salt
pinch of pepper
40 g almonds
80ml olive Oil
2 t tahini paste
20g grated parmesan
½ a lemon juiced
big pinch of chilli flakes
1 t garlic crushed (1 clove)
Salad:
500g tenderstem broccoli tips steamed and cooled
125g fresh shelled garden peas steamed and cooled
125g green Nocarella olives, sliced in half and pitted
1 red onion, sliced very thinly
Garnish:
Long thin strands of lemon zest, basil leaves