STROZZAPRETI WITH BROCCOLI & ALMOND PESTO

50g whole almonds (blanched or skin on) • 400g pack purple sprouting broccoli, ends trimmed and cut into 3cm pieces • 1⁄2 x 25g pack flat leaf parsley, roughly chopped • 1 garlic clove, finely grated • 1 lemon, zest • Pinch dried chilli flakes, plus extra to serve (optional) • 6 tbsp extra virgin olive oil • 60g pecorino, finely grated, plus extra to serve 2 x 300g packs Soli Strozzapreti