Broccoli Orecchiette

Bring a large saucepan of well-salted water to the boil. Add the orecchiette and cook until al dente, following the packet timing.

Add the broccoli florets and sliced stems to the pasta pan for the final 5 minutes, until tender but still bright.

Scoop out about 250ml of pasta water, then drain the orecchiette and broccoli.

Warm the olive oil in a large frying pan over medium heat. Add the sliced garlic and cook for 1–2 minutes until fragrant, without colouring it.

Add the drained pasta and broccoli. Toss well, adding a splash of reserved pasta water until the oil forms a light sauce.

Stir through the grated Parmesan, then season with salt and freshly ground black pepper.

Serve immediately with extra Parmesan and a final drizzle of olive oil.