Green Broccoli Pasta

Method

1. Put all the pesto ingredients in a blender. Add half the Tenderstem broccoli and
   blend until smooth. (You could also use ready-made pesto.)
2. Cook the pasta according to the pack instructions, adding the peas to the pan for the
   last 2 minutes of cooking time.
3. Heat the oil in a frying pan. Add the mushrooms and remaining Tenderstem broccoli
   to the pan and fry until the mushrooms are a golden colour and the
   Tenderstem broccoli still has a slight crunch. Add the courgette and cook for a few
   more minutes until it’s cooked through. Remove the pan from the heat.
4. Drain the pasta and peas, leaving a small amount of the cooking liquid to add to the
   pesto to loosen it, if necessary.
5. Stir the pasta, pesto and veg together and garnish with a little fresh cress, if desired.