Broccoli and White Bean Pasta

Ingredients

• 320 g (11½ oz) Short pasta, such as fusilli or penne
• 400 g (14 oz) Broccoli, cut into small florets, stems diced
• 240 g (8½ oz) Cooked white beans, cannellini or butter beans, drained and rinsed
• 3 tbsp Olive oil
• 3 Garlic cloves, thinly sliced
• ¼ tsp Chilli flakes
• 1 Lemon, zest and juice
• 50 g (1¾ oz) Parmesan, finely grated, plus extra to serve
• Salt and black pepper

You’ll need: Large pot, Large wide pan

Method

1. 1

   Start the pasta. Boil the pasta in well-salted water, following the packet time.

2. 2

   Add the broccoli. Four minutes before the pasta is done, add the broccoli to the same pot so both finish together. Before draining, scoop out a mug of the cooking water, about 120 ml (½ cup).

3. 3

   Build the sauce. While the pasta cooks, warm the olive oil, garlic and chilli flakes in a large, wide pan over medium-low heat for 1 to 2 minutes, until the garlic smells sweet and has just started to colour. Add the beans and mash about half of them with a fork.

4. 4

   Combine. Drain the pasta and broccoli and tip them into the pan. Stir over medium heat, pressing the broccoli with the back of a spoon so it breaks into the sauce. Add the lemon zest and juice, the Parmesan and a splash of the cooking water, and keep stirring until glossy, adding more water if it looks dry.

5. 5

   Season and serve. Taste and add salt and pepper as needed. Serve with extra Parmesan.