Get Cooking

1. Grab the basil, lemon juice and zest (reserve some lemon for your salad), and put into your food processor and add a splash of boiling water. 

2. Then, add your crushed garlic, chopped chili, dried chili flakes and Prosociano and then drizzle in the olive oil. Blend until well mixed together, you may want to add an extra splash of boiling water if you feel the sauce is too thick.

3. Next, add your pasta to some salted boiling water. Whilst this is cooking, chop off the broccoli florets and then add to the pasta when there is no more than 2 minutes left till your pasta is ready.

4. To make your salad, use the grater to grate your leftover broccoli stalks - this saves any waste and tastes really good. Then, peel the carrots into long, thin strips. Next, take your avocado and chop it in half, remove the stone, scoop out the avocado and discard the skin. Chop the avocado into thin slices. Then, take a large bowl, throw in your salad leaves, broccoli stalks, carrot strips and avocado and drizzle with olive oil and lemon juice.

5. Finally, drain your pasta and broccoli in a colander and remove all of the water. Once drained, place your empty pan back on the hob and add your pasta and broccoli along with the sauce you made earlier. Using a wooden spoon, mix the pasta so that the sauce is spread evenly  - then it's ready to dish up. If you like you can also grate an extra bit of Prosociano on top.