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Bring a pan of salted water to the boil. Add the broccoli and cook for seven minutes or until tender. Drain then cool under cold water.
Dry fry the blanched almonds in a non-stick frying pan over a low heat for three to five minutes, or until golden brown. Set aside to cool.
Chop the broccoli and add it to a food processor with the almonds, basil, parmigiano reggiano, garlic, olive oil and a pinch of salt.
Pulse until you have a coarse paste with some nice chunky bits of broccoli still visible.
Transfer to a mixing bowl and stir through the lemon zest and juice. Season to taste.
Make the pangrattato. Toast the flaked almonds in a dry frying pan for three to four minutes, or until golden brown, then set aside.
Cut the bread into chunks then blitz in a food processor to create coarse breadcrumbs.
Heat the olive oil in a frying pan over a medium heat then add the sourdough crumbs and fry for four to six minutes, or until deep golden brown.
Add the chilli flakes and cook for 1 minute then add the flaked almonds.
Cook the bucatini according to package instructions. Drain the pasta, reserving 150ml of water.
With a pair of tongs, toss the bucatini in a large bowl with the broccoli pesto, adding splashes of the water to loosen into a sauce that nicely coats the pasta.
Divide between four bowls and top with the almond pangrattato.