Broccoli and Lemon Fusilli

Preheat the oven to 220C. Cook the pasta in boiling salted water until al dente, then drain and save a splash of the cooking water.
Meanwhile, toss the broccoli with the lemon zest, garlic, chilli and half the cheese. Drizzle with 2 tbsp of oil and stir to coat, then spread on a baking tray and roast for 8 mins. Stir the roasted broccoli into the drained pasta, add a splash of cooking water and a drizzle of olive oil, then toss through the basil leaves. Serve in bowls with more pecorino sprinkled on top, and finish with a grind of black pepper.

30 mins

4 serving

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