Step 1

Use the flat side of your knife to smash the garlic and anchovies into a paste. Place in a mixing bowl with the egg yolks, dijon mustard and lemon juice and whisk until well-combined.

Step 2

Whisking continuously, slowly trickle in the vegetable oil until the dressing thickens and emulsifies. You want to do this slowly to ensure your dressing does not split.

Step 3

Add the parmigiano reggiano and whisk until smooth, then season with salt and pepper, to taste. Set aside for later.

Step 4

Bring a large pot of generously salted water to the boil. Cook the pasta for 7 minutes then add the broccoli and kale and cook for a further 5 minutes, or until the pasta is cooked.

Step 5

Drain, rinse under cold water, then transfer to a large bowl. Add the dressing and pine nuts and toss well to coat, then serve up and enjoy – preferably with a few more pine nuts and an extra sprinkle of parmigiano reggiano.