1. Cook Fusilli pasta in salted water until al dente, according to package instructions.
2. Wash the broccoli, divide it into florets and toss together with the bay leaves into salted, boiling water for approx. 5 minutes. Drain.
3. Heat some olive oil in a pan and briefly fry (approx. 1-2 minutes) the chopped garlic with a little basil and almonds. Add salt. Add a small amount of water from the water used to cook the pasta in order to melt the cheese more easily. Add the Parmesan cheese, hot pasta and broccoli florets and mix thoroughly so that the pasta is covered in sauce. All that remains is to top off the dish with some fresh basil leaves. Bon Appetit!