You can vary the greens in this dish – use griddled courgettes or curly kale.
Ingredients
- 300g penne
- 250g tenderstem broccoli
- 1 tbsp olive oil
- 2 tbsp olive oil
- 2 garlic cloves
- 1 red chilli
- 4 tbsp dried breadcrumbs
- 150g soft goat’s cheese
- 2 tbsp toasted pine nuts
Method
- 1. Cook 300g penne in a large pan of salted boiling water for 5-6 minutes, until al dente. Meanwhile, toss 250g tenderstem broccoli in 1 tbsp olive oil and some seasoning.
- 2. Heat a griddle pan until hot and add the broccoli and griddle for 6 minutes, until charred, then add a splash of water and cook for 1-2 minutes or until tender. Heat 2 tbsp olive oil in a pan and fry 2 garlic cloves, thinly sliced, and 1 red chilli, finely sliced, for 1 minute.
- 3. Add 4 tbsp dried breadcrumbs and fry for a further 3 minutes, until golden and crisp. Drain the pasta, reserving 1 tbsp cooking water, and toss both with the broccoli and chilli breadcrumbs.
- 4. Add 150g soft goat’s cheese, cut into chunks, and 2 tbsp toasted pine nuts. Drizzle over a little olive oil to serve.