Ingredients

• 400g dried pasta
• 80g rocket
• 1 head of broccoli
• 2 tbsp pine nuts
• 70g kale, leaves only
• 15g fresh basil leaves
• 2 garlic cloves
• 20g parmesan
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 60ml olive oil
• Pine nuts, toasted, to serve
• 1 lemon, sliced into four wedges
• Feta cheese, crumbled, to serve

Method

1. Chop the kale leaves and chop the broccoli into small-medium florets.
2. Over a high heat, bring a large pot of salted water to the boil. Next, add the pasta and cook until al dente. Once the pasta is done, reserve ¼ cup of the cooking water then drain.
3. Meanwhile, place the pine nuts, broccoli florets, olive oil, kale leaves, basil, garlic, lemon juice, and lemon zest into a food processor and blitz until a pesto forms.
4. Toss the pasta in the pesto, adding some of the reserved cooking water, if desired.
5. Finally, toss through the rocket, then divide the pasta between 4 bowls. Garnish with toasted pine nuts, crumbled feta cheese and lemon wedges.

Serves 4