Preparation
- Pop your grill to its highest setting. Trim the ends from the spring onions and place them on a baking tray. Drizzle with some oil and pop under the grill for 5-8 minutes until slightly charred and softened.
- In the meantime, slice your chorizo into chunks and add to a large frying pan over a low heat. Let the oil release from the chorizo. Chop your broccoli and keep the florets and stalks separate. Add the stalks into the chorizo pan and fry until coloured.
- Put a large pan of salted water on to boil and cook your pasta to the packet instructions.
- Your spring onions should be nice and soft by now so pop them into a food processor (save two) along with the mint, parsley, coriander, garlic, chilli and lemon zest. Squeeze in half the juice, add a splash of water and a glug of olive oil. Blitz until a paste is formed.
- When your pasta has 3 minutes left, add the broccoli florets. Add a splash of pasta water into the chorizo pan, followed by the drained pasta and florets. Add the cream and bubble away to reduce and coat the pasta.
- Serve in bowls with an extra wedge of lemon, the salsa verde drizzled over and a spring onion garnish.