![Broccoli and Lemon Fusilli](/content/images/2024/07/Depositphotos_86068432_xl-2015.jpg)
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![Broccoli and Lemon Fusilli](/content/images/2024/07/Depositphotos_86068432_xl-2015.jpg)
Ingredients
Method
- 300g fusilli
- 400g tenderstem broccoli spears, halved
- 2 sliced garlic cloves
- 1 lemon, grated zest only
- 1 chopped red chilli
- 30g grated pecorino
- 3 tbsp olive oil
- 25g torn basil leaves
- 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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