50 g/2 oz blend roasted punk in seeds
3 spring onions, trimmed and chopped
2 garlic cloves, peeled and sliced
1 tbsp freshly chopped parsley or basil
5 tbsp freshly ground black pepper
450 g/1 lb broccoli, cut into florets
350 g/12 oz pasta shapes
1 red chilli, deseeded and finely chopped (optional)
Place the toasted pumpkin seeds in a blender or food processor with the chopped spring onions, one of the garlic cloves and parsley or basil. Blend to fairly smooth paste, then gradually add 3 tablespoons of the olives oil, until it is well mixed into the paste. Season the pumpkin paste to taste with salt and sugar and serve.
Bring a large pan of lightly salted water to a rolling boil. Add the broccoli, return to the boil and cook for 2 minutes. Remove the broccoli, using a slotted draining spoon and refresh under cold running water. Drain again and pat dry on absorbent kitchen paper.
Bring the water back to a rolling boil. Add the pasta and cook according to the packet instructions, or until al dente.
Meanwhile, heat the remaining oil in a pan. Add the remaining garlic and chilli if using. Cook gently for 2 minutes, or until softened. Add the broccoli and pumpkin paste. Cook for a further 3-4 minutes or until heated through.
Drain the pasta thoroughly and transfer to a large warmed serving bowl. Pour over the pumpkin and broccoli sauce. Toss together, adjust the seasoning and serve immediately.