Orecchiette Pasta with Broccoli

Ingredients

• 14 oz (400g) orecchiette pasta ((or other short pasta shape))
• 1 large broccoli
• 1 shallot
• ½-1 fresh red chilli ((use between 1/2-1 whole chilli depending on taste))
• 1 clove garlic
• 2 cups (500ml) vegetable stock ((can also use chicken stock))
• 3-4 tablespoons Parmigiano Reggiano (finely grated)
• Fresh lemon juice
• Salt and pepper
• Olive oil
• reserved pasta water

Steps

1. 1

   Bring a large pot of water to a boil and salt it well.

2. 2

   Cut the stalk from the broccoli and trim the tough outer layer with a knife or vegetable peeler. Finely chop the rest of the stalk, then chop the florets into small to medium-sized pieces. Set aside (photo 1).

3. 3

   Meanwhile, finely chop the shallot, garlic and chilli. Heat a large pan on a medium-low heat and add around 2 tablespoons of olive oil. Add the shallot, garlic and chilli and saute for 2-3 minutes until softened (photos 2 and 3).

4. 4

   Next, stir in the chopped broccoli and add 2 cups (500ml) of vegetable stock. Cover the pan with a lid and simmer on a medium heat for 15 minutes (photo 4). After 10 minutes of cooking the broccoli, add the pasta to the boiling water and cook until al dente.

5. 5

   After 15 minutes, remove the lid and simmer for a further 5 minutes or until the pasta is cooked. The broccoli should be soft and starting to break down. If there is not much liquid left in the pan, add around ½ cup (125ml) of pasta water to emulsify it (photo 5).

6. 6

   Once the pasta is cooked, transfer it to the broccoli, stirring to coat it in the sauce. Add more pasta water if needed (I usually add another ½ cup (125ml) at this point) (photo 6).

7. 7

   Turn off the heat and add 3-4 tablespoons of freshly grated Parmigiano Reggiano and stir it in until melted. Finally, add a squeeze of fresh lemon juice and serve.