1kg broccoli, cut into florets, stems thinly sliced
55g (⅓ cup) hazelnuts, toasted
1/2 garlic clove, thinly sliced
185ml (¾ cup) extra virgin olive oil
60g (⅔ cup) shredded vegetarian hard cheese (or parmesan)
Finely grated extra cheese, to serve
Extra hazelnuts, lightly crushed, to serve
Extra cooked broccoli florets, to serve
Cook pasta in a saucepan of salted boiling water until al dente. Drain and return to pan.
Meanwhile, cook broccoli in a saucepan of salted boiling water for 5 minutes or until tender. Drain and set aside to cool slightly. Process the broccoli (excluding a few handfuls for serving), pine nuts, garlic and half the oil in a food processor until a coarse puree forms. Transfer to a bowl. Stir in the shredded Parmesan and remaining oil.Stir pesto into pasta and season with salt and pepper. Divide among serving dishes and sprinkle with grated Parmesan.