Blitz the broccoli, Pesto Princess Rocket Pesto and a few glugs of olive oil in a food processor until it has the texture of a thick, chunky pesto. Season to taste.
In a pan large enough to hold all the cooked pasta, sauté the onion in olive oil until soft. Add the lemon zest.
Cook the pasta in salted boiling water until cooked but still a little firm. Drain and reserve about 4 tablespoons of the cooking water.
Place the hot pasta in the pan with the onion and lemon zest, and immediately top with the broccoli ‘pesto’ and lemon juice. Give it a good mix and add some of the reserved cooking water and olive oil to loosen the sauce if you think it needs it.
Top with the trout ribbons, Parmesan and black pepper.