Pasta with Broccoli and Cheese Pesto

Wash the broccoli and separate it into florets. Cook it in salted water for 5 minutes until tender but still bright green. Drain it and set aside some of the cooking water.

Cook the pasta in plenty of salted water following the instructions on the package. Set aside one cup of the cooking water before draining.

Lightly toast the walnuts in a dry pan to enhance their flavor. Let them cool.

Blend the cooked broccoli together with the walnuts, garlic, grated Parmesan cheese, olive oil, and oat and walnut milk until you get a creamy sauce. Season with salt and pepper and, if necessary, thin it with a little of the cooking water from the broccoli or the pasta.

Combine the hot pasta with the broccoli pesto and mix until fully coated. For a creamier texture, add an extra splash of plant-based milk or cooking water.

Serve immediately and, if you like, garnish with more chopped walnuts, grated cheese, and a touch of freshly ground pepper.