Put the pasta into the casserole pan, cover with boiling salted water and cook according to packet instructions. Put the basil, anchovies and 1 tablespoon of their oil, the zest and juice of 1 lemon and a splash of boiling water into the liquidizer. Squash in the unpeeled garlic through a garlic crusher, crumble in the dried chilli, finely grate in the Parmesan and whiz until smooth, then pour into a large bowl. Cut the florets of broccoli, add to the pasta pan and put the lid on. Toast the pine nuts in the frying pan, turning the heat up and removing when lightly golden. Drain the pasta and broccoli in colander, reserving a cupful of the starchy cooking water, then tip into the bowl of sauce. Toss together, loosening with a little cooking water if needed. Pour onto a platter, finely grate over some extra Parmesan, scatter over the toasted pine nuts and serve.
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