Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the linguine. 

Cut the Tenderstem® broccoli into thirds.

Halve the baby plum tomatoes and pop onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer.

When the oven is hot, roast the tomatoes on the middle shelf until tender, 10-12 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

When the pasta has 6 mins remaining, add the broccoli. Simmer for the remaining time, until the pasta and broccoli are tender.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta and broccoli sticking together.

Meanwhile, boil a full kettle for the spinach. 

Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until wilted and piping hot.

Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon.

If you have one, transfer the spinach to a blender or food processor along with the olive oil (see pantry for amount) and blend until smooth, then set aside.

Alternatively, if you don't have a blender, finely chop the wilted spinach and set aside. 

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic and fry for 30 secs. 

Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). 

Stir in the pureed or chopped spinach, then bring to a boil.

Lower the heat and simmer until piping hot, 1-2 mins. Remove from the heat and season with salt and pepper. 

Add half the hard Italian style cheese, pesto, cooked pasta and broccoli to the sauce and mix together.

Add a pinch of the lemon zest and squeeze in some lemon juice.

Taste and add more salt, pepper and lemon juice if needed.

Divide the pasta and green sauce between your bowls. 

Top with the roasted tomatoes and remaining cheese.

Scatter over the rocket to finish.