Pestocoli - the low-calorie version of traditional pesto

We start by cooking the broccoli, you can use either frozen or fresh broccoli.

Put the broccoli, basil and EVOO in the blender. Blend

Add the cheese and the cashew nuts, grind, but do not grind the cashew nuts completely, so that some small pieces remain.

Cook the pasta to your liking, keeping the cooking water once the pasta is cooked.

In a frying pan put a tablespoon of pesto per person and add cooking water to lighten it.

Boil for one minute, add the pasta and stir for 1 minute more.