Red pepper & crispy salami pasta

In a small food processor (or using a pestle and mortar), whizz together the almonds and most of the basil (reserving a few smaller leaves) until finely chopped. Add the pepper and cheese, then blend to a smooth paste (adding 1 tbsp water if needed); season and set aside.

Bring a pan of lightly salted water to the boil. Cook the pasta according to pack instructions, adding the broccoli for the final 4 minutes. Drain, reserving a mugful of pasta water, then tip the pasta and broccoli back into the pan.

Meanwhile, use clean kitchen scissors (or a knife) to snip the salami into small pieces, then tip into a small frying pan and set over a medium-high heat. Fry for 2-3 minutes until starting to crisp up. Add the breadcrumbs to the pan, mix with the salami and cook for a further 3-5 minutes, stirring frequently, until golden. Tip the pepper paste into the pasta and toss together, with a glug of reserved pasta water if needed, until evenly coated. Serve the pasta in a bowl, scattering over the salami crumbs and reserved basil.