Orecchiette with Roasted Broccoli and Calabrian Pesto

Start by preparing the pesto base. Heat 1 tablespoon of extra-virgin olive oil in a frying pan over medium-low heat. Add the chopped red onion, plum tomato, and aubergine chunks. Sauté for 8-10 minutes until the onion turns pale gold and the vegetables are soft. Stir in the roasted peppers and cook for 2 minutes, then add the chopped garlic and chili, cooking for a final 2 minutes. Transfer the mixture to a plate and allow it to cool completely.

Preheat your oven to 190°C (170°C fan/gas 5). Trim the base of the purple sprouting broccoli and halve any large stems lengthways. Place the broccoli in a roasting tin, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Add the garlic cloves to the tin, ensuring they are tucked under the broccoli to prevent burning while they toast. Roast for 15-20 minutes until the broccoli is tender and slightly charred.

While the broccoli roasts, bring a large pot of salted water to a boil. Cook the orecchiette until al dente, which usually takes 1-2 minutes less than the package instructions suggest. Reserve a small cup of pasta water before draining.

To finish the pesto, place the cooled vegetable mixture into a food processor along with the toasted almonds and the remaining 2 tablespoons of extra-virgin olive oil. Season with salt and pulse until the ingredients are well combined but still have some texture. Transfer to a bowl, stir in the ricotta, and fold in the torn basil leaves. Taste and adjust the seasoning if necessary.