Strozzapreti with broccoli & almond pesto

1.Toast the almonds in a dry frying pan over a medium heat for 3-5 minutes, stirring frequently, until golden brown; set aside to cool. Meanwhile, bring a large saucepan of water to the boil. Add the broccoli, return to the boil and simmer for2 minutes. Drain in a colander and rinse under the cold tap to cool. Tip onto kitchen paper and pat dry thoroughly.

2.Roughly chop the almonds and put in a food processor with 3/4 of the cooled broccoli, the parsley, garlic, lemon zest, chilli flakes (if using), olive oil and 40g pecorino; season. Pulse to a coarse paste.

3.Return the saucepan to the boil with salted water. Add the strozzapreti and simmer for 4 minutes. Scoop out a mugful of the cooking liquid, then drain the pasta. Return the pan to a low heat with the pasta, pesto, reserved broccoli, remaining 20g pecorino and a good glug of the cooking water. Toss for a minute, adding more water if needed, until the pasta is coated in a glossy sauce. Serve immediately with more grated pecorino and extra chilli flakes, if liked.