Farfalle With Broccoli, Courgette, Sundried Tomatoes and Feta

Steps

1. a large pot of salted water to the boil.
2. Cook broccoli in pot of boiling water for
   1–2 minutes, or until bright and just tender. Remove with a large, slotted spoon and set aside. Keep pot (with water) on heat.
3. Cook pasta in same pot of boiling water for 10
   ƒ–12
    minutes, or according to packet instructions, until just tender. Drain, return to pot and drizzle with olive oil to prevent sticking.
4. While pasta is cooking, toast almonds in a medium, dry fry-pan for about 1
   minute, or until golden. Remove from pan and set aside. Finely slice semi-dried tomatoes; crumble feta; roughly chop spinach; set all aside.
5. Heat a drizzle of oil in same pan used to toast almonds on medium heat. Cook courgette and broccoli for 1
   minute, until courgette is tender.
6. Toss cooked pasta with almonds, broccoli, courgette, semi-dried tomatoes, feta, spinach and sundried tomato pesto. Season to taste with salt and pepper.
7. Spoon farfalle with broccoli, courgette, semi-dried tomatoes and feta onto plates.