Pesto Penne with Grilled Broccoli and Cherry Tomatoes, Parmesan and Pine Nuts

Cut broccoli into florets. Cut lemon into wedges. Toast pine nuts in a dry pan for 1-2 minutes until golden.

Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Heat a pan over high heat and add a drizzle of olive oil. Add the broccoli and cherry tomatoes and cook, stirring often for 3-4 minutes until tomatoes have blistered and broccoli is just tender.

Combine pesto with ¹⁄₂ cup pasta water to loosen. Add the pasta, pesto, baby spinach, most of the parmesan, pine nuts and sundried tomato pieces. Toss well, adding a little pasta water to create the sauce. Season with a squeeze of lemon juice (to taste), salt and pepper.

Serve the pasta topped with remaining parmesan.

Cut broccoli into florets. Cut lemon into wedges. Toast pine nuts in a dry pan for 1-2 minutes until golden.

Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Heat a pan over high heat and add a drizzle of olive oil. Add the broccoli and cherry tomatoes and cook, stirring often for 3-4 minutes until tomatoes have blistered and broccoli is just tender.

Combine pesto with ¹⁄₂ cup pasta water to loosen. Add the pasta, pesto, baby spinach, most of the parmesan, pine nuts and sundried tomato pieces. Toss well, adding a little pasta water to create the sauce. Season with a squeeze of lemon juice (to taste), salt and pepper.

Serve the pasta topped with remaining parmesan.

Cut broccoli into florets. Cut lemon into wedges. Toast pine nuts in a dry pan for 1-2 minutes until golden.

Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Heat a pan over high heat and add a drizzle of olive oil. Add the broccoli and cherry tomatoes and cook, stirring often for 3-4 minutes until tomatoes have blistered and broccoli is just tender.

Combine pesto with ¹⁄₄ cup pasta water to loosen. Add the pasta, pesto, baby spinach, most of the parmesan, pine nuts and sundried tomato pieces. Toss well, adding a little pasta water to create the sauce. Season with a squeeze of lemon juice (to taste), salt and pepper.

Serve the pasta topped with remaining parmesan.

Cut broccoli into florets. Cut lemon into wedges. Toast pine nuts in a dry pan for 1-2 minutes until golden.

Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Heat a pan over high heat and add a drizzle of olive oil. Add the broccoli and cherry tomatoes and cook, stirring often for 3-4 minutes until tomatoes have blistered and broccoli is just tender.

Combine pesto with ¹⁄₄ cup pasta water to loosen. Add the pasta, pesto, baby spinach, most of the parmesan, pine nuts and sundried tomato pieces. Toss well, adding a little pasta water to create the sauce. Season with a squeeze of lemon juice (to taste), salt and pepper.

Serve the pasta topped with remaining parmesan.

Cut broccoli into florets. Cut lemon into wedges. Toast pine nuts in a dry pan for 1-2 minutes until golden.

Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Heat a pan over high heat and add a drizzle of olive oil. Add the broccoli and cherry tomatoes and cook, stirring often for 3-4 minutes until tomatoes have blistered and broccoli is just tender.

Combine pesto with ¹⁄₄ cup pasta water to loosen. Add the pasta, pesto, baby spinach, most of the parmesan, pine nuts and sundried tomato pieces. Toss well, adding a little pasta water to create the sauce. Season with a squeeze of lemon juice (to taste), salt and pepper.

Serve the pasta topped with remaining parmesan.

Cut broccoli into florets. Cut lemon into wedges. Toast pine nuts in a dry pan for 1-2 minutes until golden.

Bring a pot of water to boil. Season with salt and add the pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.

Heat a pan over high heat and add a drizzle of olive oil. Add the broccoli and cherry tomatoes and cook, stirring often for 3-4 minutes until tomatoes have blistered and broccoli is just tender.

Combine pesto with ¹⁄₄ cup pasta water to loosen. Add the pasta, pesto, baby spinach, most of the parmesan, pine nuts and sundried tomato pieces. Toss well, adding a little pasta water to create the sauce. Season with a squeeze of lemon juice (to taste), salt and pepper.

Serve the pasta topped with remaining parmesan.