Linguine with Potatoes and Broccoli

method:

• Fry the pinenuts in 1 tbsp of the olive oil over a medium heat until golden. Set aside.
• Pour the rest of the oil into a bowl, add lemon zest and juice, season and whisk together.
• Cut the potatoes into 1.5cm cubes. Plunge into a large pan of boiling salted water and cook for five minutes. Meanwhile cut the broccoli into small florets and shred the basil leaves to give about 3 tbsp.
• Add the pasta, stir until it is all submerged in the water and continue to boil for four minutes. Add the florets to the pan, continue to cook for 3-4 minutes by which time the potatoes and broccoli will be tender and the pasta ‘al dente’.
• Drain the pasta and vegetables, return to the pan, add the pinenuts, olive oil dressing and basil and toss together; don’t worry if the potatoes break up a little.
• Serve on warmed plates with the vegetarian Parmesan-style cheese to scatter over if liked.