Butterfly pasta with broccoli & chickpeas

(Farfalle con broccoli e ceci)

Serves 6

2½ tablespoons extra virgin olive oil, plus extra for drizzling

1 garlic clove, peeled and crushed with the flat edge of a knife

300 g (10½ oz/1½ cups) dried chickpeas, soaked in water overnight and drained

3 litres (105 fl oz/12 cups) chicken broth reduced to 2.5 litres (87 fl oz/10 cups)

200 g (7 oz) good-quality dried farfalle pasta

300 g (10½ oz) broccoli florettes

fine sea salt, to taste

freshly ground black pepper, to serve

freshly grated Parmigiano Reggiano cheese, to serve

Heat the extra virgin olive oil in a large saucepan and sauté the garlic until it turns a golden brown colour. Add the chickpeas and chicken broth and bring to the boil. Once boiling, lower the heat and simmer until the chickpeas are fully cooked. Add the pasta and cook for about 10 minutes. Add the broccoli and cook for a few more minutes. Take care not to overcook the broccoli. It needs to be cooked to the point where it is tender but still has a vibrant green colour. Add the sea salt to taste. Serve immediately with the freshly ground black pepper, a drizzle of extra virgin olive oil and the freshly grated Parmigiano Reggiano cheese.