PAPPARDELLE WITH CHARGRILLED BROCCOLINI® & PARSLEY PESTO

Ingredients

• 1 bunch Broccolini^®, washed
• 2 cups flat-leaf parsley leaves
• 2 small garlic cloves, crushed
• 1 lemon, rind finely grated, juiced
• 1/3 cup pine nuts, toasted
• 1/3 cup olive oil
• 1/4 cup finely grated parmesan
• 400g pappardelle

Method

1. Put the parsley, garlic, lemon rind and 2 tablespoons of pine nuts into a food processor. Process until finely chopped. Transfer to a bowl, add 1/4 cup of olive oil, parmesan and 1 tablespoon of lemon juice. Season and set aside.
2. Preheat a chargrill pan over high heat. Brush the Broccolini® with remaining olive oil and season well. Chargrill, turning for 6-8 minutes or until tender and just charred. Cover to keep warm.
3. Meanwhile cook the pasta in a large saucepan of salted boiling water for 10 minutes or until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the saucepan with most of the pesto. Add enough reserved liquid to adjust the consistency, toss over low heat to combine.
4. Divide pasta between serving plates, top with Broccolini®, scatter over remaining pine nuts and extra parmesan. Serve with remaining pesto.