Instructions
Start by boiling a pot of salted water. Pour the dry pasta into the pot, cooking according to the box instructions.
Add basil, anchovies, 1 tablespoon of oil, zest and juice from the lemon to a mixer with a splash of boiling water. Smash the garlic through a garlic crusher and into the mixer. Sprinkle in dried chilli and parmesan cheese. Mix until smooth and transfer to a bowl.
Cut the florets off the broccoli and add them to the pasta pan. Put the lid back on.
Meanwhile, toast pine nuts in a frying pan, until they are lightly golden. When pasta is finished cooking, drain pasta and broccoli in a colander, reserving some of the water. Add pasta and broccoli to the bowl of basil sauce and toss together, adding pasta water to thicken if needed.
Pour on to a plate. Grate extra parmesan over top and add pine nuts. Serve.
