Pasta with Rocket Pesto

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water, add a pinch of salt and set on a high heat to come to the boil.

2. Meanwhile, peel the red onions and slice into thick wedges. Trim the courgette and roughly chop it. Trim the dry ends off the Tenderstem® broccoli, then roughly chop to match the courgettes. Pop the veg in a roasting tin and add the cherry tomatoes (take them off the vines). Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 25 mins till tender and lightly charred.

3. While the veg roast, tip the pine nuts into a blender or food processor. Peel and finely grate the garlic into the blender. Pick the mint leaves off the stems and add to the blender with the rocket. Finely grate in the lemon zest and squeeze in the juice. Add 4 tbsp olive oil and a pinch of salt and pepper. Blitz till smooth. If it’s too chunky, add a splash more olive oil till you get the consistency that you want. Taste the pesto and add more salt and pepper, if you think it needs it.

4. The water in the pan should be boiling by now. Add the pasta and simmer for 8-10 mins till the pasta is tender but still with some bite. Scoop out a mugful of water (mind your fingers, or use a ladle to scoop out the water), then drain the pasta and return to the pan.

5. Add the pesto to the pasta, along with the roast veg. Toss to coat everything in the pesto. If it seems too dry, you can trickle in a little of the pasta water. Divide the pasta and veg between warm plates and serve.

6. Love Your Leftovers:
The pasta will keep for 3 days in the fridge in airtight tubs. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. This pesto pasta is also delicious eaten cold.