Pasta With Broccoli and Lemon Cashew-Cream Sauce

To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.

Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.

Divide the pasta between serving bowls and top with the basil and lemon rind to serve.