Broccoli, Lemon and Walnut Pasta

1. Fill a large pot with water and bring to the boil over a high heat.

2. Cut the head of broccoli into bite size florets and slice the stalk into thin rounds. Once water has come to a boil, place in the pot and blanche for 3 minutes.

3. Meanwhile, set up a bowl of iced water. After 3 minutes, scoop out the broccoli using a skimmer and place into the iced water to stop the cooking process. Do not discard the pot of boiling water.

4. Salt the boiling water and begin to cook your favourite pasta (Abbey used orecchiette) until al dente, as per packet instructions.

5. Once the blanched broccoli has cooled, strain off the iced water and place broccoli into a food processor. Add the walnuts, garlic, nutritional yeast flakes, lemon juice and rind, mint, salt, sugar, pepper and cold water. Blitz into a sauce while slowly pouring in the extra virgin olive oil.

6. Once pasta is cooked, reserve ¼ cup of the pasta water and then strain remaining water off pasta. Return pasta, broccoli, lemon and walnut sauce and reserved pasta water back to the empty pot.

7. Toss pasta through the sauce over a medium heat for 2 minutes or until sauce begins to evenly coat the pasta.

Serve hot – Enjoy!