Broccoli and pine nut pesto

100g wholemeal pasta
90g broccoli
1 tbsp pine nuts
4 sundried tomatoes, chopped
1 tbsp olive oil
2 tsp lazy garlic
1 tsp lazy chillies
lemon juice
black pepper
parmesan cheese

Boil the broccoli for 10 minutes. Boil the pasta for 10 minutes in a different pan.

Toast the pine nuts until golden, set aside.

Heat the oil and fry the garlic and chillies for about a minute.

Drain the broccoli and blend with the garlic and chilli oil and half the pine nuts.

Stir in the pasta, sun dried tomatoes and the rest of the pine nuts.

Serve, topped with parmesan and black pepper.

Serves 1.