Ingredients

The following ingredients have 2 Servings
  • 150g rigatoni
  • 1 head broccoli, floret ends cut off (save the stalk for soup or stock)
  • olive oil
  • 1 clove garlic, sliced
  • 1 tbsp pine nuts
  • (or veggie alternative) 50g parmesan, finely grated

Instruction

  • Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.
  • Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes. Tip in the broccoli and warm through, then add the drained pasta, a splash of the cooking water and toss. Add the parmesan and toss again. Serve with extra parmesan, if you like.