Warm Summer Tenderstem® broccoli & Lemon Pasta by Shazia Gaffar

Serves 2-3

Ingredients

200g pasta (linguine, spaghetti, or orecchiette work well)

200g Tenderstem® broccoli

2 Tbsp olive oil

2 cloves garlic, thinly sliced

Zest & juice of 1 lemon

¼ tsp chili flakes (optional)

3 Tbsp grated Parmesan

1 cup cherry tomatoes, halved

Sea salt & cracked black pepper, to taste

Handful of fresh basil or parsley

Method

1. Cook the pasta – In a large pot of salted boiling water, cook the pasta according to package instructions.
2. Add broccoli – Two minutes before the pasta is done, add the tenderstem broccoli to the same pot. Drain together, reserving about ½ cup of the pasta water.
3.  Make the sauce – In a large pan, heat olive oil over medium heat. Add the garlic and chili flakes (if using) and sauté for 30 seconds until fragrant (do not brown the garlic).
4. Combine – Add the cooked pasta, broccoli, and cherry tomatoes to the pan, along with the lemon zest, lemon juice, and a splash of reserved pasta water. Toss well until everything is lightly coated and glossy.
5. Finish – Stir in Parmesan season with salt and pepper, and toss again. Garnish with fresh basil or parsley. Serve immediately.