Celebrity chef

Alice Hart

A self-confessed 'feeder', the talented Alice took a degree in neuroscience before training at Leith's School of Food and Wine and working as a chef at the Griffin Inn in Sussex. Stints at Family Circle and delicious. followed.

Serves 4

Tenderstem broccoli, chilli and Pecorino pasta recipe

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Takes 10 minutes to make and 10 minutes to cook

4 tbsp fruity olive oil
2 garlic cloves, sliced
½ tsp dried chilli flakes
400g tenderstem broccoli, roughly sliced into 5cm pieces
350g orecchiette or other small dried pasta shapes
50g vegetarian Pecorino or Parmesan, grated, plus extra shavings, to serve

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1. Heat the olive oil very gently in a large frying pan. Add the sliced garlic and chilli flakes and cook slowly for 2 minutes, stirring, before throwing in the tenderstem broccoli stalks. Cook for about 5 minutes, then add the broccoli heads and cook for another 3 minutes.
2. Meanwhile, bring a large pan of water to the boil. Add the pasta and cook according to the pack instructions or until al dente.
3. Carefully drain the pasta, reserving 2 tablespoons of the cooking water. Stir the pasta into the broccoli with the extra water, Pecorino or Parmesan, plenty of freshly ground black pepper and a little sea salt.
4. Divide the broccoli pasta between warmed serving bowls and serve with the extra cheese to sprinkle over the top.

Nutritional info

Per serving: 505kcals, 18.4g fat (5.2g saturated), 21g protein, 68.5g carbs, 3.5g sugar, 0.4g salt

Wine Recommendation

Keep it light and fresh here – a cool, dry Italian white like Soave or Lugana is all you need.

Tenderstem broccoli, chilli and Pecorino pasta recipe

Other recipes by Alice Hart

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Shepherd's pie recipe

Italian baked almond cheesecake recipe

Tiramisu recipe

Toad-in-the-hole with red onions and quick gravy recipe

Salmon & ginger fishcakes with sweet-and-sour salad recipe

A very Anglo-Indian egg curry recipe

Paprika-spiced pork recipe

Spiced almond and sultana marinated chicken recipe

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Picnic dishes

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