Orecchiette with broccoli and pine nuts

The little ear shapes of orecchiette collect robust sauces better than any other pasta shape, but any small shell-like variety will work well. Don’t be scared of cooking the broccoli until truly soft – this is not a dish that requires al dente vegetables.

SERVES 4

PREPARATION TIME: 15 MINUTES

COOKING TIME: 15 MINUTES

200g (7oz) purple sprouting broccoli or broccolini, roughly chopped

350g (12oz) dried orecchiette pasta

4 tablespoons extra virgin olive oil

1 red chilli, seeded and finely chopped

2 large garlic cloves, thinly sliced

75g (2½oz) pine nuts, toasted until golden

2 tablespoons finely grated pecorino cheese

Blanch the broccoli in plenty of boiling water for 3 minutes or so. Drain in a colander and refresh under cold running water. Drain again and roughly chop.

Cook the orecchiette until al dente in plenty of salted boiling water according to the packet instructions.

Meanwhile, combine the olive oil, chilli and sliced garlic in a cold frying pan, place over a medium heat and cook until the garlic is fragrant but not browned. Add the chopped broccoli, cover with a lid or baking sheet and cook very gently for a few minutes. Season well with salt and pepper and stir in the pine nuts.

Drain the pasta, reserving a couple of tablespoons of the cooking water. Tip the pasta into the broccoli mixture and add the pecorino and reserved cooking water. Mix well and serve.