Instructions: Cut the large stalks from the broccoli and set aside to use in soups.

Divide the tops into small florets.

Peel and chop the garlic.

Squeeze the juice from the lemon.

Cook the florets in a pan with 10mm boiling salted water for 5 to 6 minutes or until very tender.

Drain in a colander reserving about 50ml cooking liquor and refresh the broccoli in cold water to retain a good colour.

Heat the olive oil in the same pan add the chopped garlic and cook for 1 to 2 minutes.

Stir in the broccoli and cook on the simmering plate for 10 to 15 minutes stirring all the time until the broccoli is a think pulp.

Meanwhile cook the pasta in plenty of boiling salted water according to the packet instructions.

When the pasta has come to the boil transfer to the simmering ovenif the pasta variety takes more than 5 minutes to cook.

Drain well.

Stir 3 tbsp lemon juice and the double cream into the broccoli mixture and simmer gently for a further 3 to 4 minutes.

Thin the sauce to the consistency of single cream with a little of the reserved cooking liquor.

Stir in the parmesan cheese.

Season with plenty of salt and black pepper.

Toss the pasta into the broccoli pesto and serve immediately with a little basil pesto spooned over.

Garnish with basil leaves and pickled red chillies.

This quick and easy broccoli pesto is a great accompaniment to just about everything from grilled chicken to baked fish. Alternatively if served with pasta It makes a very good vegetarian supper dish. aga tip: cooking pasta in the simmering ovenafter it has come to the boil ensures it does not boil over.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.