Preparation
Preheat the grill. Cook the penne for 6 minutes in a very large pan of boiling salted water. Meanwhile, chop the florets of the broccoli into bite-size pieces (keep the stalk for making the chicken curry noodles). Add to the penne and cook for a further 3 minutes until the pasta and broccoli are tender.
Halve the baby plum tomatoes and add to a baking dish for colour. Season and toss with 1 tablespoon of the punchy pesto. Grill for 8-10 minutes until starting to caramelise.
Scoop out a mugful of the pasta cooking water. Drain the penne and broccoli then return them to the pan, adding the rest of the pesto and about 100ml of the pasta cooking water; mix to coat, adding more of the pasta water if needed.
Serve in bowls topped with the tomatoes for sweetness.
Grumbling tums? Save the day with this family-pleasing pesto pasta. If the kids are picky, mash the cooked broccoli into the green pesto sauce – they’ll never notice!