Orecchiette with Broccoli and Chili

For the orecchiette with broccoli, clean and chop the broccoli. Cook the pasta and broccoli in salted water according to the orecchiette package instructions.

Toast the pine nuts in a pan, without oil. Blend the basil, garlic, oil, chili, parmesan and lemon juice in a blender to make a pesto and season with salt and pepper.

Drain the orecchiette and broccoli, mix with the pesto and serve with the toasted pine nuts.

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