Speedy Pesto & Broccoli Farfalle

In a medium bowl, toss the cherry tomatoes with the balsamic vinegar, garlic, a pinch of salt and pepper and olive oil (2 tbs for 2 people / 1/3 cup for 4 people). TIP: If you have extra time, marinate the tomatoes for 10-15 minutes. Place the tomatoes on an oven tray lined with baking paper and roast for 18-20 minutes, or until blistered. In the last 5 minutes, add the chopped walnuts to the tray and roast until toasted.

While the tomatoes are roasting, add the farfalle to the saucepan of boiling water. Cook for 11 minutes, or until ‘al dente’. In the last 3-4 minutes of pasta cooking time, add the broccoli. Drain and return to the saucepan. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.

While the pasta is cooking, slice the lemon (see ingredients list) into wedges.

Add the traditional pesto, roasted cherry tomatoes, walnuts, chilli flakes (if using) and any remaining dressing from the oven tray to the saucepan with the pasta and broccoli. Squeeze over the juice from the lemon wedges and stir to combine. TIP: Add as much or as little lemon juice as you like, tasting as you go! Season to taste with salt and pepper.