Total time: Ready in 25 minutes
Wholesome broccoli pasta
300g wholewheat fusilli
300g broccoli crown, cut into florets
2 tsp olive oil
2 cloves garlic, thinly sliced
1 red chilli, deseeded and chopped
50g walnuts, roughly chopped
grated zest and juice of 1 orange
2 tbsp finely grated Grana Padano or Parmigiano Reggiano
1.Cook the pasta in a large saucepan of boiling water for 11 minutes until al dente.
2. Meanwhile, cook the broccoli in a pan of boiling water for
2–3 minutes then run under cold water. Drain and pat dry on
kitchen paper. Cut each floret in half to give a flat surface.
3. Heat half the oil in a heavy non-stick frying pan and cook the broccoli, cut side down, over a high heat for a minute or two until charred.
4. Drain the pasta and return to the pan, then stir in the broccoli.
5. Heat the remaining oil in the frying pan and add the garlic and chilli. Cook for a minute until just golden then add the walnuts, orange zest and juice and bring to the boil. Add to the pasta pan, toss together then divide between 4 plates and sprinkle with a little cheese to serve.