Broccoli and Lemon Fusilli

Charmaine Lu -
  • 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