Red Pesto & Broccoli Farfalle

In a medium bowl, toss the cherry tomatoes with the balsamic vinegar, garlic, a pinch of salt and pepper and a generous drizzle of olive oil. Place the tomatoes on an oven tray lined with baking paper and Roast until blistered, 18-20 minutes. In the last 5 minutes, add the chopped walnuts to the side of the tray and roast until toasted.

While the tomatoes are roasting, add the fusilli to the saucepan of boiling water and cook for 8 minutes. Add the broccoli and cook until tender, 3 minutes. Drain the pasta and broccoli 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 red pesto, roasted cherry tomatoes, walnuts, a pinch of 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 depending on your taste. Season to taste with salt and pepper.