Ingredients

• 3 heads of broccoli (for the sauce) + 1 head (for garnish)
• 1 cup - 240ml chicken or vegetable stock
• 2 garlic cloves (crushed)
• ½ cup - 120ml cream
• 1 cup - 150g freshly grated Parmesan cheese (divided, plus extra for garnish)
• 18oz - 500g cheese and spinach tortellini
• Half lemon (juiced)
• ½ cup basil (fresh a torn, plus whole leaves for garnish)
• 3 tbsp olive oil (for sautéing garnish)
• Salt and pepper (to taste)

Steps

• Step 1

  Place a large pot of water on high heat to boil. Salt once it boils.

• Step 2

  Cut the tops of your broccoli heads (fleurettes).  You can use peeled stalks for another recipe.

• Step 3

  Once the water is boiling and salted, add your broccoli and cook for no more than 5 minutes.  Drain from water, reserving the water.

• Step 4

  Add to a high speed blender with some chicken stock.  Start with ¼ of a cup and add a little more until it blends correctly.  Blitz until super smooth at least 30 seconds or more depending on blender.

• Step 5

  In the same water used for cooking the broccoli, add the tortellini and cook until al dente or slightly less.

• Step 6

  In a large frying pan over medium heat, add olive oil and fry the crushed garlic until it just turns golden to make a garlic oil. Remove the garlic.

• Step 7

  Add the broccoli puree to the garlic oil, mix well. Add the ½ cup chicken stock, the cream and lemon juice, gently simmer until slightly thicker. Add half the Parmesan cheese, season with salt and pepper.

• Step 8

  As an option for garnish, sauté in olive oil some small broccoli florets, you want a little charing, a nice colour. season with salt and pepper and garnish the plate. Drizzle olive oil and a little parmesan cheese. Set aside in warm place so it stays fresh and vibrant for serving.

• Step 9

  Drain and add the cooked tortellini to the sauce and toss. Add the torn basil and toss pasta until well combined.

• Step 10

  Serve immediately on warm plates with the florets and basil leaves as garnish. Drizzle olive oil, sprinkle a touch of Parmesan cheese and freshly cracked pepper.

Little Tips

When sautéing the garlic, don’t let it burn; you just want a light golden colour to release the garlic's flavour into the oil. Be careful with the lemon – too much can overpower the dish. Adjust it based on personal taste. Don't cook the sauce too long or it will lose its vibrant green.