Tenderstem broccoli, chilli and Pecorino pasta

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.