Pasta: Cook 200g macaroni according to packet instructions. Reserve 1 cup of pasta water before draining.

Broccoli pesto: Cut 1 head of broccoli into florets. Add to a blender with 1/2 cup fresh basil, 3 tbsp parmesan, 3 tbsp pine nuts or cashews, 1 tsp crushed garlic, juice of 1/2 lemon, a good glug of olive oil, and salt and pepper. Blitz until smooth, adding a splash of pasta water to loosen if needed.

Meat: If you are using sausages, squeeze 2 sausages out of their casings into a hot pan and break into rough chunks using a spatula. Cook over medium-high heat for 6–8 minutes, breaking up as you go, until golden and cooked through. If you are using steak, season 2 steaks with 1 tsp salt and heat a large pan to high heat. Cook steak for 2-3 minutes per side and set aside to rest.

Finish off: Toss the drained pasta through the pesto, adding splashes of pasta water until it coats everything nicely. Add 1 handful of baby spinach and toss. If you are using sausage, add it now and mix together. If you are using steak, add sliced steak on the side.

Serve: Top with extra parmesan and a crack of black pepper.