Broccoli and Pine Nut Pesto Pasta

Another great recipe from Williams Sonoma book "Easy Vegetarian"

ingredients
6 ounces dried penne or similar pasta, about 3 cups
8 ounces broccoli, cut into florets
2 tablespoons pine nuts
3 tablespoons olive oil
3 garlic cloves, finely chopped
1 chile, such as Serrano, seeded and finely chopped
1/2 lemon
Sea salt and freshly ground pepper
Shavings or fresh Parmesan cheese, to serve

preparation
Bring a large saucepan of water to a boil. Add a pinch of salt, then the pasta and cook until al dente, according to package instructions.

Cook the broccoli in a separate saucepan of lightly salted, boiling water for about 12 minutes until very soft. Meanwhile, heat a dry skillet until hot, add the pine nuts, and cook, turning them often, for 3-4 minutes, until golden and toasted. Remove to a plate and set aside.

Heat the olive oil in a small saucepan and add the garlic and chile. Gently cook for 2-3 minutes until softened. Remove from the heat and set aside.

Drain the broccoli, return to the pan and mash coarsely with a fork.

Drain the pasta and return it to the warm pan. Add the mashed broccoli, garlic and chile oil, and toasted pine nuts. Mix well, squeeze in a little lemon juice, and add salt and pepper to taste. Top with fresh Parmesan shaving for serving.