(*omit for vegetarians)
|350g||Cook Italia Spaghetti|
|200g||Tenderstem Broccoli, cut into short pieces|
|4 tablespoons||Olive Oil|
|2 cloves||Garlic, crushed|
|1||Red Chilli, deseeded and finely diced|
|A pinch||Salt and Black Pepper|
|A good sprinkling||Cook Italia Grated Hard Cheese*|
Bring a small pan of water to the boil, and then cook the cut broccoli pieces for about 5 minutes. Drain and put aside.
Meanwhile, cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes.
Whilst the Pasta is cooking, warm the Olive Oil in a pan on a medium heat. Add the garlic and cook for a couple of minutes until softened but not burnt, then add the chilli and pinenuts and mix together.
When the pasta it is how you like it – ‘al dente’, or slightly softer – drain the Pasta.
Tip the Pasta into the pan with the pinenuts, add a pinch of salt and pepper, and mix them together so that the Pasta is glossily coated in the Olive Oil.
Sprinkle the Grated Italian Cheese* (if using) over the top and serve immediately with black pepper for a final flourish.