1–2 broccoli stems, roughly chopped
4 garlic cloves, left whole and unpeeled
1 lemon, zest and juice
200g/7oz dried pappardelle
2–3 large handfuls of mixed greens and soft herbs
3 tbsp nutritional yeast
2 tbsp extra virgin olive oil, plus extra for drizzling
50ml–100ml/2fl oz–3½fl oz olive oil
30g/1oz sunflower or pumpkin seeds, toasted, plus extra to serve
salt
1 tbsp unsalted butter
1 tbsp grated Parmesan, plus extra to serve