Method

• 1.
  Separate the broccoli head into florets. Trim stalk and cut into 5cm pieces.
• 2.
  Bring a large saucepan of salted water to the boil over high heat. Blanch the broccoli florets for 30-40 seconds, until just beginning to soften but still have crunch. Using a slotted spoon, transfer florets to a bowl of iced water. Drain well. Set aside, reserving pan and water for cooking the pasta later on.
• 3.
  Place macadamias in a food processor and pulse until roughly crushed. Add warrigal greens, parmesan, half the florets, half the lemon juice and three-quarters of the crushed garlic and whiz until a smooth paste. Season with white pepper and salt flakes, and set aside (see note).
• 4.
  Clean and dry food processor. Add the ricotta, saltbush, 1 tbs oil, lemon zest and the remaining juice. Season to taste and whiz until smooth. Set aside.
• 5.
  Bring reserved blanching water to the boil over high heat and cook rigatoni according to packet instructions until al dente. Drain pasta, reserving 2 cups (500ml) cooking water, then return pasta to pan to keep warm.
• 6.
  Meanwhile, heat the remaining oil in a large frypan over medium heat. Add the onion, broccoli stalks, pepperberry, bush tomato and remaining garlic, and cook, stirring occasionally, for 5 minutes or until vegetables are soft. Add remaining florets and toss to combine. Remove from heat, add cooked pasta, 1 cup (250ml) cooking water and a generous spoonful of pesto, season, then stir to combine. Adjust the texture with extra cooking water, if required.
• 7.
  Divide pasta among bowls, top with a spoonful of whipped ricotta and sprinkle with extra ground bush tomato, to serve.