Super Green Summer Vegetable Pasta with Pistachio Pesto and Parmesan

Summery, healthy, so moreish and full of goodness - this is the type of pasta recipe which kids will love and have no idea just how many vegetables they’re eating. The courgettes soak up all the lovely flavours from the pesto, while the toasted pistachios add a nutty sweetness and texture to the pesto. Lots of lemon adds a citrus zing and a red chilli gives a little heat without being overpowering. Plenty of parmesan finishes everything off with a tangy saltiness. Follow the recipe below to whip up this comforting bowl in no time.

Serves 4
1. Cook your pasta according to the packet instructions in well-salted water and for the final four minutes of cooking, add the broccoli florets from one head of broccoli.
2. While the pasta is cooking, add 100g of toasted shelled pistachios, a roughly chopped red chilli, 50g grated parmesan, a couple of handfuls of spinach, the zest and juice of a lemon, a couple of crushed cloves of garlic, 2 tbsps of extra virgin olive oil and a bunch of flat leaf parsley, mint and basil to a small food processor. Add the cooked broccoli with a good pinch of salt and pepper and blitz everything together until smooth. Taste and correct the seasoning if needed (I usually add more lemon and salt or parmesan).
3. Fry two sliced courgettes in a griddle pan in a little olive oil and some seasoning until nice and charred.
4. Add 250g of frozen peas to the pasta for the final few minutes of cooking then stir through the pesto and courgettes.
5. Taste, adding more seasoning if needed and grate over a generous amount of parmesan before digging in. Enjoy!