500 grams dried orecchiette pasta
200 grams bocconcini
2 tablespoons roughly chopped roasted almonds
1 cup frozen peas, thawed
1 cup small florets of raw broccoli
small handful basil leaves
⅓ cup roasted almonds
1 clove garlic, crushed
2 tablespoons lemon juice
⅓ cup freshly grated Parmesan
¼ cup olive oil
sea salt and freshly ground pepper
Pesto: Place all the ingredients in a food processor and process until well chopped but not totally smooth. Season well and thin with a little water if too thick. Set aside.
Pasta: Cook the pasta in a large saucepan of salted, boiling water until al dente.
Drain and reserve ¼ cup of the cooking water. Tip the pasta back into the saucepan and add the pesto and the cooking water. Stir gently over a medium heat until hot.
To serve: Divide the pasta between bowls and top each one with a couple of ripped bocconcini. Drizzle with a little olive oil, a grind of pepper and the chopped almonds.
Pantry Note: Orecchiette pasta is a type of pasta from Puglia, shaped like a small ear (in Italian “ear” is “orecchio”). Each one is about 2cm in size and looks like a small white dome with a thinner centre than edge and a rough surface.