Broccoli and Lemon Pasta

ingredients | serves 4 | time 30 mins

300g Waitrose 1 fusilli bucati pasta 2 x 200g packs Tenderstem Broccoli Spears, cut in half • 2 cloves garlic, thinly sliced • Grated zest 1 lemon • 1 red chilli, seeded and finely chopped • 30g Pecorino Romano, finely grated • 3 tbsp olive oil • 25g pack fresh basil

step 1

Preheat the oven to 220°C, gas mark 7. Cook the pasta in a pan of boiling water according to packet instructions.

step 2

Meanwhile, toss together the broccoli, garlic, lemon zest, chilli and half of the pecorino. Drizzle over 2 tbsp of the olive oil and stir until everything is coated. Spread out evenly on a large, non-stick baking tray and roast for 6–8 minutes, or until the broccoli is tender and just beginning to brown.

step 3

Reserve 100ml of the pasta cooking water then drain the pasta and return to the pan. Stir in the broccoli, reserved cooking liquid, 1 tbsp of olive oil and most of the basil leaves. Spoon into pasta bowls, sprinkle with the remaining pecorino, basil leaves and a good grinding of black pepper

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