Chickpea Pasta With Cheats Broccoli Pesto | Donna Hay

Ingredients

• 200g dried pasta
• 400g broccoli (about 2 small heads)
• ¼ cup (60ml) extra virgin olive oil
• 1 tablespoon finely grated lemon rind
• 2 cloves garlic, sliced
• ½ cup (80g) almonds, roughly chopped
• 2 stalks kale (100g), stems removed and leaves shredded
• ¼ cup finely chopped mint leaves
• sea salt and cracked black pepper
• finely grated parmesan, lemon cheeks, extra virgin olive oil and mint leaves, to serve