Clean broccoli: remove the very large stems and coarsely cut the rest. Wash them and after the last rinse, pass them directly into a large pot, no rinse (this is the only water you need for a fast, healthy cooking that won’t compromise nutrients). Add a teaspoon of salt, cover and cook, over medium/low heat, 10-15 min.

Blend hazelnuts, olives, raisins and cinnamon. Add 1.5 tablespoons of olive oil and stir. Salt to taste (although taggiasche olives are very salty so they should have done a pretty good work, you decide, based on your tastes).

Cook the pasta. Heat 0.5 tablespoon of olive oil in a large frying pan, add broccoli, pasta and pesto. Sautee, on high heat, for a couple of minutes.

Serve hot.