Coping with broccoli

Broccoli attacks are an inevitable part of vegetable co-op life. Broccoli tends to lurk, hiding amongst other friendlier green produce, and then leap out threatening the horrors of broccoli soup.  Thankfully the good people of Southern Italy taught me how to get the better of broccoli with this much loved, very old school pasta recipe.


BeeStore your parmesan cheese wrapped in baking paper.


500 grams of short pasta (I use wholemeal penne)

2 heads of broccoli cut into florets

2-4 cloves of garlic (depending on howmuch you like it!) crushed or finely chopped

1 red chili finely chopped (with seeds)

2 tablespoons of olive oil



Bring a large saucepan of salted water to the boil.

Add pasta and cook as per packet instructions. Add broccoli in the last five minutes of cooking time.

In the meantime heat the olive oil in a small frying pan and soften the chili and garlic.

Drain pasta and broccoli mixture and return to the saucepan. Add the oil, chili and garlic. Season to taste. Combine and serve with grated parmesan.

For a more substantial dish you can toast pine nuts and sprinkle them over the top.

Serves two hungry people!