Place the broccolini heads in a food processor and pulse until it resembles grains of rice (try 5 bursts of 3 seconds each). Don't waste the broccolini stems, cook them up like asparagus to enjoy for another dinner time.
Place a little oil in a large deep-sided non-stick frying pan over medium heat. Add pine nuts and cook carefully till colour changes to a light golden brown then remove from the heat and set aside. Then add a little more oil and broccolini and cook, stirring with a spatula, for 3–4 minutes or until it’s almost soft but still bright green. Remove from the heat.
Cook the pasta in a large saucepan of salted boiling water, stirring once with a spatula, for 8–10 minutes or until just soft.
Place the toasted almonds or toasted pine nuts, basil, mint, parsley, lemon rind, honey and juice, the parmesan and the remaining oil in the food processor and process into a rough paste. Pour it into the pan with the broccoli, scraping the sides with a spatula.
Carefully reserve ½ cup (125ml) of the pasta’s cooking liquid. Place a colander in the sink and, wearing oven gloves, pour in the pasta to drain. Place the hot pasta and the reserved liquid into the pan with the pesto. Place over low heat, add some salt and pepper and stir until heated through and combined.
Divide the pasta between serving bowls and top with some extra parmesan to serve, if you like.
Sea buckthorn oil (Sea Berry Oil) is the ultimate tissue healer. It is used externally to even skin tone and texture, as well as to improve skin issues and it reduces the signs of aging by reducing the appearance of wrinkles and boosting collagen production.
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