Cook 200g pasta on a roaring boil, with a little oil. When there are 6 minutes left of cooking whack in about 10 florets of broccoli in the pan.
Drain and place back in the hot pan, but with the hob off. Pour in a drop of olive oil to loosen it up.
Add a hefty tablespoon of pesto and, beleive it or not, a teaspoon or two of mayo. This makes is gorgeously creamy without being too rich. (low fat Philly also works here just as well).
Stir heavily, so some of the broccoli gets crushed up and incorporated in the sauce.
Add a dash of lemon juice (from the bottle if you don't have fresh) and some chilli heat if you like it that way.
Enough here for lunch the next day.
Pesto- Pimped.