In a large pot over high heat, bring 2 litres of water to boil for the pasta.

In a deep pan or flat-bottomed wok over medium-high, heat a tablespoon of olive oil until shimmering. Fry the onion for five minutes until soft, add the garlic, stir to combine, reduce heat to low, and fry for another few minutes until fragrant and the onion is translucent. Transfer to a dish to cool.

In the same pan/wok over medium, heat a tablespoon of olive oil, fry the broccoli for a few minutes, add a cup of stock, and cook for a few more minutes. Transfer to a bowl to cool a little.

Salt the boiling water, pour the pasta into the pot, and set a timer according to the packet instructions; probably 8-10 minutes.

Pour the onion, garlic, broccoli, and stock into a blender. Add the optional fresh herbs/greens, extra virgin olive oil, lemon juice, salt, grated cheese, and chilli flakes, and blend until combined into a thick, smooth purée. Transfer to the pan/wok and warm the sauce up over low heat.

When the pasta is al dente use a slotted spoon to scoop it out and into the pan/wok. If the pesto is too thick for your liking, loosen it up by adding pasta water, a spoon at a time, or for a creamier sauce, add the sour cream or cream; stir to combine until the sauce fills the tubes and cloaks the pasta.

Taste and adjust the seasoning to suit your palate, adding more salt, lemon juice or chilli flakes. Distribute between bowls, drizzle with extra virgin olive oil, garnish with fresh basil leaves, and serve with quality salt, cracked black pepper, chilli flakes, lemon wedges, and grated cheese.