Gluten-free penne with creamy broccolini pesto

Instructions

1. Bring a large saucepan of salted water to the boil. Meanwhile, cut the broccolini into florets and stems, then prepare the stalks by cutting two-thirds up the stalk of any thick stems to ensure even cooking. When the water comes to a simmer, boil the broccolini stems (save the florets for later!) for 2 minutes, then remove with tongs to the bowl of a food processor.
   
2. Using the same water, cook the pasta according to package directions. While the pasta is cooking, add the basil leaves, garlic, pine nuts, cheese, oil and a generous pinch of salt and pepper to the broccolini stems, then blitz to combine to a rough paste. With the motor running, gradually add in ¼ cup pasta cooking water and process to a creamy sauce. Season to taste.
   
3. In the last 2 minutes of pasta cook time, add the broccolini florets to the pasta water. Once cooked, drain and return to the pan with the broccolini pesto. Toss well to combine, then divide the gluten-free penne with creamy broccolini pesto between plates. Grind over some fresh black pepper, sprinkle with a little extra cheese and fresh basil leaves, then serve.