Broccoli and Walnut Rigatoni
Bring a large pan of salted water to a boil.
Cut your bread into cubes and add them to a bowl. Pour over your milk and leave the bread to soak.
Cut your broccoli head into florets, cutting any extra stalk into similar sized pieces. Finely chop your garlic.
Pop the broccoli into your boiling water pan and cook the broccoli for 4 mins until tender. Lift out of the pan with a slotted spoon and pop them in a bowl of iced water.
Toast your walnuts in a dry frying pan. Roughly chop 25g of them and set them aside.
Pop your remaining walnuts into a blender along with your milk-soaked bread, your bunch of basil, most of your parmesan and 4 tbsp of Napolina Extra Virgin Olive Oil. Blend to a smooth sauce.
Pour your Napolina Rigatoni into your broccoli water and cook for 7 mins, or until al dente.
Meanwhile, heat a glug of olive oil in a large frying pan. Add your garlic and chilli flakes and gently fry for 2 mins over a low heat. Add your broccoli and mash it up a little with your spoon to create a sauce.
Pour your walnut cream into the broccoli pan along with a ladle of pasta water and a pinch of nutmeg. Mix to combine, then tip in your rigatoni and stir until you have a sauce that clings to the pasta - add more pasta water if necessary.
Season to taste with salt and pepper, then spoon into bowls and sprinkle with chopped walnuts and a little more parmesan. Serve and enjoy!