Tenderstem broccoli, chilli and Pecorino pasta

Tenderstem broccoli, chilli and Pecorino pasta
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make and 10 minutes to cook

Broccoli and pasta are a fantastically fresh combination, and this recipe is a perfect weeknight meal for family and friends.

Nutrition: per serving

Calories
505kcals
Fat
18.4g (5.2g saturated)
Protein
21g
Carbohydrates
68.5g (3.5g sugar)
Salt
0.4g
Calories
505kcals
Fat
18.4g (5.2g saturated)
Protein
21g
Carbohydrates
68.5g (3.5g sugar)
Salt
0.4g

Ingredients

  • 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

Method

  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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine