Twice-cooked broccoli pasta

Bring a large pan of salted water to the boil. Cut the broccoli into small florets, then peel the tough skin from the stalk using a vegetable peeler. Chop the stalk into 1cm pieces, boil for 3 minutes, then add the florets and continue to cook for 3 minutes.

Meanwhile, gently heat 4 tbsp oil in a large frying pan over a low-medium heat, then add the garlic and chilli. Fry over a low heat for 2-3 minutes, taking care not to brown the garlic. Once the broccoli is tender, use a slotted spoon to transfer it to the frying pan. Stir well to coat in the oil and add 1-2 tbsp of the cooking water (this will help to break down the broccoli).

Bring the broccoli cooking water back to the boil, add the pasta and cook according to pack instructions. Meanwhile, continue to stir and mash the broccoli using a wooden spoon until it breaks down and becomes creamy. Add a little more pasta water if needed; season.

Use a slotted spoon to transfer the pasta to the broccoli pan and stir to coat, adding more pasta water if needed. Drizzle over the remaining ½ tbsp olive oil and scatter with the cheese before serving.